Charlene's Recipe

Creamy Lemon Tuna and Pasta

Category: Tuna

Serves 4
Ready in 25 minutes

2 cans (4.5 oz) Yellowfin Tuna Fillet in Olive Oil, Lemon Dill
1 tsp. Canola Oil
1 medium onion, chopped
1/2 cup sliced red peppers
2 tsp. cornstarch
1 1/2 cups skim milk
10 oz. fresh baby spinach
2 green onions, sliced
1 lb. pasta such as farfalle or penne

Boil pasta until al dente. Drain and mix in spinach to wilt.
While the pasta is boiling, heat oil over medium heat in a large skillet. Add onion and red pepper and cook until soft, about 5 minutes. Remove red pepper and hold on a separate plate.
Mix milk with cornstarch and add to the onions and peppers and continue stirring until thickened. (Do not allow to boil)
Add milk mixture to the pasta and spinach and stir in tuna.
Serve while hot.

If you don’t have Yellowfin Tuna with Lemon Dill, use Tuna Fillets in Olive Oil and add 1 tsp. lemon juice and 1/2 tsp. dried dill weed to the pasta just before serving.