Renaissance of Tuna

Rachael Ray calls it a Casserole in her book "Book of 10"
It is not my definition of Casserole and I altered a smidgen, but she is where I began. If you love tuna fish, this is a delish meal. The fact that it has wine and sun dried tomatoes makes it a keeper for me. Plus it is super easy and quick.

First I started with about 1/2 a Cup of chopped onion and 4 cloves of garlic, sauteed in about 1-2 Tbsp. of EVOO (as she calls it)



Again, I feel  like I need to give a disclaimer. I have a cheap camera, I'm not a photographer, I have a black stove, black skillet and a dark kitchen. But this is really good.

Next add:
-2 cans of good quality tuna. She calls for Italian Tuna, but I have no idea what that is and I still can't find it so I use Solid White Albacore Tuna (in water)
-about 1/4 -1/2 cup of sun-dried tomatoes. I use the kind that comes in oil, I have soaked the dried kind to hydrate them but I think they are too chewy. I love the added flavor that the oil gives them.



Brown that for just long enough to integrate it all. Then add:
- 1/2 Cup of White Wine
reduce just a minute and the add:
- 1/2 Cup Cream
Stir well and add
-1/2 Cup Parmesan Cheese.
This will thicken it up more.
 

Wow, such deliciousness!

Cook some Fettuccine. Rachael says a pound, but I found that that was WAY too much. About 8-9 oz. is what I usually fix.

She adds peas to her recipe, but they annoy me in the dish, so I serve them on the side.




This is a very quick, easy meal, and best of all it uses stuff that I usually have on hand. The wine, cream and sun-dried tomatoes make me feel like I'm eating gourmet.


Recipe:

1/2 a Cup of chopped onion
4 cloves of chopped garlic
1-2 Tbsp. of EVOO
2 cans of good quality tuna
1/4 -1/2 cup of sun-dried tomatoes
You can use less if you don't like the strong flavor
1/2 Cup of White Wine
1/2 Cup Cream
1/2 Cup Parmesan Cheese

8-9 oz. fettuccine or linguine

ENJOY!