Tuna Tetrazzini

This tuna casserole has flavorings that are Italian. Very economical. Not everyone can get garlic scapes but the texture is very like asparagus and I think does equally well in the recipe

INGREDIENTS:

1/2 cup chopped garlic scapes or fresh asparagus
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped baby carrot
2 cups sliced crimini mushrooms
1-2 tbsp. olive oil
1/2 tsp. dried Italian seasoning
1/2 tsp. garlic powder
Salt and black pepper to taste
1/2 cup dry white wine or dry vermouth
2 ounces organic baby spinach leaves, torn up
2 tbsp. chopped pimientos
1/4 cup sliced pitted black olives
13 ounces chunk tuna, drained (2 small cans)
7 ounces uncooked spaghetti, cooked and drained (I use Dreamfield’s Low Glycemic pasta)
—–Sauce—–
12 ounces evaporated milk
1 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3 tbsp. cornstarch
1 cup grated Parmesan cheese
—–Topping—–
1 cup soft breadcrumbs
2 tbsp. melted butter

METHOD:

Step 1

Preheat oven to 350F.

Step 2

In a large skillet, saute the garlic scapes or asparagus with the celery, onion, carrot, mushrooms, and seasonings until the mushrooms weep and the onions get soft.

Step 3

Stir in the wine and let it evaporate, then removed from heat and stir in the spinach, pimientos, black olives and drained tuna.

Step 4

Meanwhile heat water for spaghetti and cook that according to package directions, then drain.

Step 5

Meanwhile, prepare sauce by placing evaporated milk and milk in a saucepan, then whisking in the salt, pepper, garlic, and cornstarch. Heat sauce over med-low heat, whisking until it becomes thickened, then remove from heat and stir in the Parmesan until it melts. DO NOT boil the cheese- it gets weird if you do.

Step 6

Prepare breadcrumbs by pulsing slices of bread in the food processor. I use an Italian or French type bread for this. Melt the butter in the microwave and toss with the breadcrumbs; set aside.