Go Back
Print

Fettucini & Tuna Sauce

This quick, stove-top version of tuna noodle casserole is delicious. Compliment it with a fresh green vegetable to round out the meal.
Course healthy, lunch, Main Course, pasta
Cuisine American, Canadian, firehouse, Italian
Keyword easy, firefighter, firehouse, italian pasta, linguini, tuna
Author Firehouse Cooking
Cost $$

Ingredients

  • 8 ounces fettucini uncooked
  • 3 tablespoons butter or margarine
  • 1 cup thinly sliced green onion
  • 1 1/2 cups sliced mushrooms
  • 1/2 teaspoon teaspoon salt
  • 1 7 ounce can water-packed tuna drained
  • 1/3 heavy cream
  • 3 tablespoons minced fresh parsley
  • fresh-grated Romano cheese

Instructions

  • Cook the fettucini according to package instructions, drain well and set aside.
  • In a large frying pan, melt the butter over medium heat.
  • Add the green onions, mushrooms and salt.
  • Sauté until the mushrooms give off liquid (about 3 minutes).
  • Add the drained tuna.
  • Cook, stirring constantly, for 1 minute.
  • In a large bowl, combine the cream, parsley and cheese.
  • Add to the tuna mixture.
  • Cook, stirring constantly, over medium heat, until the cheese melts and the sauce thickens.
  • In a large serving bowl, combine the pasta and hot tuna sauce.
  • Toss until the pasta is well coated.
  • Serve immediately with a sprinkle of the Romano cheese.