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Mediterranean Tuna and Noodles
It’s a rad remake of Tuna Noodle Casserole!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 6-8
Ingredients
Pasta:
- 1 pound fettuccini
- 2 (425 grams) cans tuna in oil, drained, oil reserved
- 1 large (about 2 cups) red onion, sliced thin
- 1 (8-ounce) package button mushrooms, sliced thin
- 1 small (about 1 cup) red bell pepper, sliced thin
- ¾ cup (about 10) pitted green olives, cut in half
- ¼ cup sun dried tomatoes, sliced thin
- 2 tablespoons capers, drained
Sauce:
- 2 avocados, pitted
- 1 lemon, juice and zest
- 1 cup flat leaf parsley leaves, packed
- ½ cup basil leaves, packed
- ½ cup 3-Cheese Italian Blend
- ½ cup Whole Milk Ricotta Cheese
- 3 cloves garlic
- 1 ½ - 2 tablespoons anchovy paste
- 1 ½ teaspoons fresh ground black pepper
Optional Garnish:
- 2 cups arugula
- 2 cups peas
- 1 cup cherry tomatoes, cut into quarters
- Shaved Parmesan
Directions
In a large sauté pan, heat oil from one of the jars of tuna and sauté the red onion until slightly soft and translucent, 3 to 5 minutes. Add mushrooms and cook until the mushrooms are soft and slightly browned, about 5 minutes. Add red peppers, green olives, sun dried tomatoes and capers and cook for one minute on high. Turn heat off and reserve for assembly.
Cook the pasta in boiling water according to packet instructions. Drain, add back to pot with 1 tablespoon of the oil from the other jar of tuna and set to side.
To make the avocado sauce, combine avocados, lemon juice and zest, parsley, basil, 3-Cheese Italian Blend, Whole Milk Ricotta Cheese, garlic, anchovy paste and freshly ground black pepper in the bowl of a food processor. Pulse on high until ingredients are chopped fine. With the motor running, add oil from one of the jars of tuna in a slow stream until mixture is emulsified. Taste and adjust seasoning by adding more anchovy paste, black pepper or lemon.
Fold the sauce gently into the pasta. Flake the tuna and toss with sauced pasta. Garnish as desired.
