Tuna Pasta Bake Recipe
Summary
Cooking Time6 MinDifficulty LevelEasy
Ingredients
| Fusilli | 8 Ounce | |
| 1 tuna steak (10 ounces) | ||
| Olive oil | 1 Teaspoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| 3 1/2 ounces shiitake mushrooms, thickly sliced | ||
| 1/2 cup chopped sweet red peppers | ||
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
| Garlic | 1 Teaspoon, minced | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Evaporated milk | 1 Can (10oz) | |
| Dijon Mustard | 2 Teaspoon | |
| Parmesan cheese | 6 Tablespoon, grated | |
| 3 tablespoons unseasoned dry bread crumbs | ||
Directions
Cook the fusilli in a large pot of boiling water according to the package directions.
Drain and place in a large bowl.
Preheat the broiler.
Coat a baking sheet with no-stick spray.
Place the tuna on the sheet.
Broil 4" from the heat for 3 to 4 minutes per side, or until the fish is opaque and flakes easily when tested with a fork.
Cut into 1/2" cubes and add to the fusilli.
Preheat the oven to 350°F.
Coat a 2-quart baking dish with no-stick spray.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions and cook for 2 to 3 minutes, or until just softened.
Add the mushrooms, peppers, peas, and garlic.
Cook, stirring often, for 3 to 4 minutes, or until the vegetables are tender.
Add to the bowl with the fusilli.
Toss lightly to mix.
In a medium bowl, whisk together the soup, milk, mustard, and 3 tablespoons of the Parmesan.
Pour over the fusilli mixture.
Toss to mix well.
Transfer to the prepared baking dish.
In a small bowl, combine the bread crumbs and the remaining 3 tablespoons Parmesan.
Sprinkle over the casserole.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for 10 minutes, or until lightly browned and bubbling.
Drain and place in a large bowl.
Preheat the broiler.
Coat a baking sheet with no-stick spray.
Place the tuna on the sheet.
Broil 4" from the heat for 3 to 4 minutes per side, or until the fish is opaque and flakes easily when tested with a fork.
Cut into 1/2" cubes and add to the fusilli.
Preheat the oven to 350°F.
Coat a 2-quart baking dish with no-stick spray.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions and cook for 2 to 3 minutes, or until just softened.
Add the mushrooms, peppers, peas, and garlic.
Cook, stirring often, for 3 to 4 minutes, or until the vegetables are tender.
Add to the bowl with the fusilli.
Toss lightly to mix.
In a medium bowl, whisk together the soup, milk, mustard, and 3 tablespoons of the Parmesan.
Pour over the fusilli mixture.
Toss to mix well.
Transfer to the prepared baking dish.
In a small bowl, combine the bread crumbs and the remaining 3 tablespoons Parmesan.
Sprinkle over the casserole.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for 10 minutes, or until lightly browned and bubbling.
Chef
