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Saturday, April 21, 2012

Blackened Tuna Alfredo

This pasta makes a tasty lunch with all the right elements: tuna, whole wheat pasta, veggies and a decadent creamy Alfredo sauce to perk things up. Savor!

Blackened Tuna Alfredo


*Alfredo sauce:
1 tbsp. butter
1 tbsp. all purpose flour
1 cup milk
1/2 cup cream cheese
salt and white pepper to taste


1 cup whole wheat penne
1 cup frozen green peas
1 tsp. extra virgin olive oil
1 medium onion, diced
1 red bell pepper, chopped
1 can chunky tuna in oil, drained
1 tsp. garlic powder
1 tsp. paprika
1 tsp. dried French thyme
Pinch of cumin
salt and black pepper to taste
Chopped parsley for garnish




To make Alfredo sauce, melt butter in sauce pan.Whisk flour into melted butter to make a roux, mixing well to prevent lumps. Make sure stove heat is low to prevent burning.Cook a couple minutes to dissolve raw flour.
Slowly stream milk into roux, whisking vigorously to prevent lumps. Bring to a simmer, stirring often until sauce has thickened. Add cream cheese and stir until melted. Season with salt and pepper.


Follow package directions to cook penne. In the last 3 minutes of cooking time, add peas. Drain and reserve.
Heat a non stick pan with olive oil. Add onion and peppers. Saute until onions are soft and translucent, around 3-5 minutes on medium low heat. Add tuna, garlic, paprika, thyme and cumin. Saute a further 2 minutes to incorporate flavours. Season with salt and pepper to taste.
Stir tuna into Alfredo sauce then add to the penne and toss together. Serve garnished with parsley, if desired.


*Alfredo sauce is traditionally made with parmesan, however the cream cheese adds an extra creamy texture and its slightly tangy flavour complements this white sauce well.


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