Tuna noodles
Here is a recipe clipped from our local newspaper. I have had it sitting around for a while, and every time I look at it I salivate. I decided, today’s the day! Carpe diem!
I made a couple mistakes with the recipe, the main one being that I forgot to boil the sauce, which may be why there is just SO much liquid, which might have been boiled off in the original process.
The-lengths-I go-to-make-an-accurate-measurement-of-pasta sculpture
If I had a dark blue bowl I could have some sort of aesthetically pleasing contrast between the sour cream and flour and the bowl. Unfortunately, I am not Rachael Ray and you will have to deal with it.
Browning mushrooms in butter. Mmmmm….butter.
MY FATAL ERROR: This sauce remained unboiled. It still looks pretty tasty, though.
Nobody really cares that I skipped about a dozen steps.
Mmm, work it, girl. Beautiful close up.
Ingredients:
1/2 lb. (250 g.) Fettucine or flat egg noodles
2 tbsp. flour
1 cup sour cream
1/2 tsp. salt
1 1/2 cups milk
2 tbsp. unsalted butter
2 cups sliced mushrooms
2 cups broccoli (bite-sized pieces)
6.5 oz (185 g) tuna (about two cans)
1/2 cup Parmesan
Method:
- Put water on for the pasta to boil
- While waiting for it to boil, slice all vegetables.
- Put sour cream and flour in a small bowl, whisk so that no lumps are formed. Stir in milk and salt until smooth.
- When water is boiled, put in pasta.
- Melt the butter in a large frying pan that is large enough for the entire dish. This makes about 5 servings so think big.
- Add mushrooms to frying pan and cook until brown (see picture). Slowly stir in cream sauce and allow to boil. Then turn down the heat and simmer for a minute. Then remove from heat.
- When the pasta is ready, pull it out of the pot with a utensil rather than pour all the water down the drain. Drop the broccoli in the still-boiling water and blanch for about a minute. Drain.
- Add broccoli and noodles to the saucy mushrooms. When well coated, add the remaining tuna and parm. Serve warm.
