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- 8 oz spaghetti or fettuccine - 2 tablespoons olive oil - 1 cup onion, finely chopped - 2 cloves garlic, minced - 1 cup mushrooms, sliced - 1 bell pepper, diced (any color) - 1 cup frozen peas - 1 can (12 oz) tuna in water, drained and flaked - 1 cup heavy cream or half-and-half - 1 cup vegetable or chicken broth - 1 cup grated Parmesan cheese, divided - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper, to taste Tuna Tetrazzini shines with its simple yet tasty ingredients. You start with pasta, either spaghetti or fettuccine. This gives the dish a nice base. Next, you need olive oil, onion, garlic, and mushrooms. These veggies add flavor and texture. The tuna brings protein, while broth keeps it moist. Heavy cream and cheese make it rich and creamy. - Chopped parsley - Additional cheese varieties - Other vegetables To make Tuna Tetrazzini even better, think of garnishes. Fresh parsley adds color and freshness. You can also sprinkle more cheese on top for extra flavor. If you want, add more veggies like bell peppers or spinach. These choices let you customize the dish to your taste. {{ingredient_image_2}} Start by boiling a large pot of salted water. Once it bubbles, add 8 ounces of spaghetti or fettuccine. Cook it according to the package instructions until it's al dente, which usually takes about 8-10 minutes. After cooking, drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. First, add 1 cup of finely chopped onion and 2 minced garlic cloves. Sauté them for about 2-3 minutes until they soften. Next, add 1 cup of sliced mushrooms and 1 diced bell pepper. Cook these for another 5 minutes until the veggies are tender and fragrant. Once your vegetables are ready, stir in 1 cup of frozen peas and 1 can (12 oz) of drained and flaked tuna. Mix everything well, ensuring that the tuna and peas are heated through and well combined. Pour in 1 cup of heavy cream and 1 cup of vegetable or chicken broth. Add in 1 teaspoon each of dried thyme, oregano, salt, and pepper. Raise the heat slightly and let the mixture simmer gently for about 5 minutes. Stir it often until the sauce thickens a bit. Add the drained pasta to the skillet, tossing it gently to coat it in the creamy sauce. Fold in half of the grated Parmesan cheese (1 cup total), allowing it to melt and enhance the flavors. Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased casserole dish. Spread it out evenly, then sprinkle the remaining Parmesan cheese over the top. Bake the dish for 20-25 minutes until the top is golden and bubbly. After baking, let it cool for a few minutes. Garnish with freshly chopped parsley. You can serve it directly from the dish for a cozy look or plate individual servings for a nice touch. To make the sauce creamy, combine heavy cream with broth. This mix creates a rich flavor. If the sauce is too thick, add a little more broth. If it's too thin, let it cook longer. Taste is key, so add salt and pepper to match your liking. A pinch of thyme and oregano will boost the taste. Cooking pasta al dente means it stays firm. This texture adds a nice bite to the dish. Follow the package time, but check a minute before the end. Once it's cooked, drain the pasta right away. If you leave it too long, it gets mushy. Store any leftovers in an airtight container. Refrigerate them for up to three days. For longer storage, freeze the dish before baking. To reheat, thaw overnight in the fridge. Bake at 350°F (175°C) until heated through. Enjoy this creamy meal anytime! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and high-quality tuna. Fresh ingredients elevate the dish's overall taste. Customize Your Pasta: Experiment with different types of pasta like penne or rotini for a unique texture and presentation. Each shape holds sauce differently, adding to the dish's appeal. Make It Ahead: Prepare the tetrazzini in advance and store it in the refrigerator. Just bake it before serving for a quick and easy meal. Add a Crunch: Consider topping the casserole with breadcrumbs or crushed crackers mixed with melted butter before baking for an added crunchy texture. {{image_4}} You can switch up your Tuna Tetrazzini with other seafood. Shrimp adds a sweet taste and a nice texture. Just sauté it until it turns pink before mixing it in. Salmon is another great choice. It adds a rich flavor and pairs well with creamy sauces. You can even combine tuna, shrimp, and salmon for a seafood medley. This mix creates a delightful and unique dish. If you want a veggie version, swap the tuna for vegetables or meat alternatives. Zucchini, bell peppers, or spinach work well. You can also use plant-based tuna made from chickpeas or soy. To boost flavors, add fresh herbs like basil or parsley. This not only adds taste but also gives a pop of color. For those who need gluten-free meals, choose gluten-free pasta. Many brands offer delicious options made from rice or chickpeas. You can also make your dish dairy-free. Use coconut cream or almond milk in place of heavy cream. These swaps keep the dish rich but cater to different diets. To store Tuna Tetrazzini in the fridge, let it cool first. This helps keep it fresh. Use an airtight container to avoid spills and keep flavors intact. I recommend glass containers. They are easy to clean and do not absorb smells. Store your leftovers for up to three days for the best taste. You can freeze Tuna Tetrazzini before baking for a quick meal later. First, prepare the dish as usual, but don’t bake it. Instead, cover the dish tightly with plastic wrap and then foil. This helps prevent freezer burn. You can freeze it for up to three months. To reheat from frozen, remove the plastic wrap and foil. Bake it at 350°F (175°C) for about 50-60 minutes. Check that it's hot in the center. You can add a bit of extra cheese on top for a nice crust. Enjoy your creamy dinner ready to serve! Tuna Tetrazzini stays fresh in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. This helps keep it moist and tasty. Yes, you can prepare Tuna Tetrazzini ahead of time. Cook the pasta and sauce but don't bake it yet. Store the mixture in the fridge for up to 24 hours. When you're ready to eat, just add it to a casserole dish, top with cheese, and bake. Tuna Tetrazzini pairs well with a simple green salad. You can also serve it with garlic bread for a nice crunch. A side of steamed broccoli adds color and nutrients. You can use fresh tuna. Just cook it until it’s fully done before adding it to the dish. This may take about 8 to 10 minutes in a skillet. Adjust the cooking time based on the thickness of your tuna. Yes, Tuna Tetrazzini is great for meal prep. Portion it out into individual containers. You can reheat it in the microwave or oven. Just make sure to add a splash of broth or cream to keep it creamy. Tuna Tetrazzini is a tasty dish made with pasta, tuna, and a rich sauce. You learned how to cook it step by step and even got tips for variations. Whether you want to store it or try different seafood, this dish offers great options. Remember, perfecting your creamy sauce and using fresh ingredients makes all the difference. Try this recipe for a family meal or quick dinner. Enjoy your cooking journey!

Tantalizing Tuna Tetrazzini

A creamy and delicious pasta dish featuring tuna, vegetables, and Parmesan cheese, baked to perfection.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz spaghetti or fettuccine
  • 2 tablespoons olive oil
  • 1 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 each bell pepper, diced (any color)
  • 1 cup frozen peas
  • 1 can (12 oz) tuna in water, drained and flaked
  • 1 cup heavy cream or half-and-half
  • 1 cup vegetable or chicken broth
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the spaghetti or fettuccine and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside.
  • In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 2-3 minutes until they're softened and fragrant. Next, introduce the sliced mushrooms and diced bell pepper to the skillet, and continue to cook for an additional 5 minutes, stirring occasionally until the vegetables are tender.
  • Once the vegetables are ready, stir in the frozen peas and flaked tuna. Mix thoroughly until everything is heated through, allowing the flavors to meld together.
  • Carefully pour in the heavy cream and broth into the skillet. Add the dried thyme, oregano, salt, and pepper. Increase the heat slightly and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally, until the sauce has thickened slightly.
  • Add the cooked pasta to the skillet, tossing it gently to ensure it is evenly coated in the creamy sauce. Gently fold in half of the grated Parmesan cheese, allowing it to melt into the mixture for added richness.
  • Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased casserole dish, spreading it out evenly. Sprinkle the remaining Parmesan cheese generously over the top.
  • Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the top is beautifully golden and bubbly. Keep an eye on it to ensure it doesn't over-brown.
  • Once baked, carefully remove the dish from the oven and allow it to cool for a few minutes. Garnish with freshly chopped parsley for a burst of color and flavor before serving warm.

Notes

Serve directly from the casserole dish for a rustic look or plate individual servings for elegance.
Keyword baked, casserole, creamy, pasta, tuna