Tuna and Shells

Name: Tuna and Shells
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 lb medium pasta shell; 1 tablespoon extra virgin olive oil; 4 tablespoons unsalted butter; 1 medium onion, finely chopped; 3 celery ribs, from the heart, finely chopped; 1/4 red bell pepper, finely chopped; 1 tablespoon flour; 1/2 cup dry white wine; 1/2 cup chicken broth; 1 cup heavy cream; salt & freshly ground black pepper, to taste; 1 cup frozen peas; 2 (12 ounce) cans tuna in water, drained and flaked; 4 sprigs fresh tarragon, leaves stripped from stems and finely chopped; 4 slices white bread, torn into bits (or the equivalent in bread crumbs); hot sauce; flat leaf parsley, finely chopped (a generous handful)

Submitted by Sandi From CA

"Adapted from a Rachael Ray recipe. Times are estimates."

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Ready In:: 40mins
Ingredients:: 17
Serves:: 4

ingredients

1 lb medium pasta shell
1 tablespoon extra virgin olive oil
4 tablespoons unsalted butter
1 medium onion, finely chopped
3 celery ribs, from the heart, finely chopped
¹⁄₄ red bell pepper, finely chopped
1 tablespoon flour
¹⁄₂ cup dry white wine
¹⁄₂ cup chicken broth
1 cup heavy cream
salt & freshly ground black pepper, to taste
1 cup frozen peas
2 (12 ounce) cans tuna in water, drained and flaked
4 sprigs fresh tarragon, leaves stripped from stems and finely chopped
4 slices white bread, torn into bits (or the equivalent in bread crumbs)
hot sauce
flat leaf parsley, finely chopped (a generous handful)

directions

Cook the pasta until al dente.
Heat the olive oil over medium heat in a large, deep skillet and melt 1 tablespoon of the butter into it. Add the onion and celery, cook for 3 minutes, then stir in the bell pepper and cook for 2 minutes.
Stir in the flour and cook for 1 minute, then add the wine and reduce for 1 minute.
Whisk in the broth and boil for 1 minute to thicken. Reduce the heat to low and stir in the cream; season the sauce to taste with salt and pepper. When it bubbles, add the peas and tuna and cook until heated through.
Fold in the tarragon and turn the heat to low.
Preheat the broiler. In a food processor, pulse the bread until coarse bread crumbs form. In a microwavable dish, melt the remaining 3 tablespoons of butter in a microwave and add a little hot sauce. Stir the butter into the bread crumbs to combine.
Drain the shells, toss with the sauce and adjust the seasoning. Place the pasta in a 9x12” heatproof dish and cover with the bread crumbs. Place the dish under the hot broiler and crisp the crumbs for 1 to 2 minutes Garnish with the parsley.