Renaissance of Tuna Casserole

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30 Minute Renovations

Rated: 4 stars out of 5Rate itRead users' reviews (100)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 15 min
Total:: 25 min

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Ingredients

Salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1 small onion, chopped
2 (6-ounce) cans Italian tuna in water or oil, drained
1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department
1/2 cup dry white wine, a couple of turns of the pan
1/2 cup heavy cream, a couple of turns of the pan
Black pepper
1/2 cup frozen peas, a couple of handfuls
Couple handfuls grated Parmigiano-Reggiano
1 cup fresh basil, about 20 leaves, shredded

Directions

Place pasta water on to boil. Salt water then add pasta and cook to al dente.

While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

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Comments & Reviews

recipe Renaissance of Tuna Casserole
RITA White Plains, NY 11-03-2009
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Just needed a little more zip!
Rated: 5 stars out of 5

My family likes a little heat, so I added a few shakes of red pepper flakes to give it a little zip! The recipe is GREAT,... however, and really quick! Thanks, Rachel!!Read more
recipe Renaissance of Tuna Casserole
Carolyn Provo, UT 09-22-2009
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Probably won't make again
Rated: 3 stars out of 5

This dish was ok, but certainly nowhere near fantastic. I did as some review suggested and doubled the liquids and that did... give more sauce, but still barely enough to cover the entire pound of pasta. My husband walked into the kitchen half way through cooking and asked why I was making dog food because we don't have a dog. :) Certainly not the most please to look at dish I've seen from Rachel. In the end, I liked it ok, but it's not something I'm going to want again when I'm in a pinch for a quick dinner. My husband was less forgiving, but I think his earlier dog food comment prejudiced him more than he'd admit.Read more
recipe Renaissance of Tuna Casserole
Joanne Woodland Hills, CA 08-27-2009
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Delish - with a few adjustments
Rated: 5 stars out of 5

I used a pint of cherry tomatoes instead of the sun-dried tomatoes, and added a cup and a half of vegetable broth. Next time,... I'll use 3 six-oz cans of tuna. My family of 6 finished it off in one meal!Read more
recipe Renaissance of Tuna Casserole
Mary Woodstock, GA 08-12-2009
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From Someone Who Doesn't Like Tuna Casserole, this is the BEST!
Rated: 5 stars out of 5

First, let me begin by saying I am not a fan of tuna casserole. My family never made it while I was growing up, however my... husband's did. So upon my meeting him I have been given the opportunity to experience tuna casserole. My thoughts thus far are "Blah". It has been noodles, canned soup, and tuna baked in the oven till its bland and dry. "blah" This recipe however has turned my view around! It's inexpensive and packs so much more flavor! I think making it in a pan instead of the oven helps it not dry out too. Anyways, I will totally be making this version from now on. It's so yummy, creamy, and flavorful! I even made it with whole wheat Rotini noodles and couldn't tell a bit of difference. Magnifique!Read more
recipe Renaissance of Tuna Casserole
cristina weston, FL 07-21-2009
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delicious recipe
Rated: 5 stars out of 5

I made this recipe with Rotini pasta instead of fetuchini and it was delicious. I did double the wine, the cream and added... 1/4 cup of the pasta water; otherwise it was going to be to dry. I definetely will make it again. My whole family loved it. Read more
recipe Renaissance of Tuna Casserole
Brett Oswego, IL 06-06-2009
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Reheated better than it tasted fresh
Rated: 3 stars out of 5

I followed most of the advise given and this recipe turned out to be pretty good. It was a bit liquidy and I thought that it... reheated much better than it originally tasted. I added some red pepper flakes and spicy garlic, both of those helped. I will try it again, but not any time soon. I am gonna try her gouda burgers tonight...Read more