Tuna & Cheese Tortellini
You can "tuna" great tortellini dish into a mouthwatering surprise. This tuna and cheese tortellini casserole is an all-around tasty experience.
Ingredients
- 6 ounce(s) tuna steak
- 9 ounce(s) uncooked refrigerated reduced-fat cheese tortellini
- 1 Nonstick cooking spray
- 1 cup(s) finely chopped red bell pepper
- 1 cup(s) finely chopped green bell pepper
- 1/4 cup(s) finely chopped onion
- 3/25 ounce(s) fennel seeds, crushed
- 1/2 cup(s) evaporated skimmed milk
- 41/1000 cup(s) all-purpose flour
- 1/2 teaspoon(s) dry mustard
- 1/2 teaspoon(s) black pepper
Instructions
- Grill or broil tuna 4 inches from heat source until fish just begins to flake, about 7 to 9 minutes, turning once.
- Remove and discard skin.
- Cut tuna into chunks; set aside.
- Cook pasta according to package directions, omitting salt.
- Drain; set aside.
- Spray large nonstick skillet with cooking spray.
- Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender.
- Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet.
- Cook until thickened, stirring constantly.
- Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes.
- Serve immediately.
Nutrition
Calories: 1248.12kcalCarbohydrates: 163.29gProtein: 88.09gFat: 24.6gSaturated Fat: 9.91gCholesterol: 193.65mgSodium: 1532.72mgFiber: 12.82gSugar: 29.2g
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