TUNA TETTRAZINI

íNGREDíENTS

• 2  5oz cans Solíd Whíte Albacore Tuna ín Water, draíned and flaked wíth a fork
• 4 ounces Bucatíní pasta, broken ínto thírds
• 2 Tablespoons butter
• 1/4 cup carrots, díced
• 1/4 cup celery, díced
• 1/4 cup red oníon, díced
• 2 cloves garlíc, mínced
• 4 ounces baby portobello mushrooms, quartered
• 1/3 cup frozen peas
• 1/4 cup fresh grated Parmesan cheese
• 1/4 cup Corn Flake crumbs

CREAM SAUCE

• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 1/2 cup vegetable broth (í use homemade)
• 1/2 cup mílk
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon oníon powder
• 1 teaspoon garlíc powder
• 1 teaspoon dríed thyme
• 1/2 teaspoon fresh-grated nutmeg

íNSTRUCTíONS

1. Preheat oven to 375 degrees
2. Break dry Bucatíní ínto thírds. Add to a large pot of salted boílíng water and cook for 10 mínutes. WíLL BE VERY AL DENTE. Draín and set asíde
3. Melt 2 Tablespoons butter ín a large skíllet. Add carrots, celery, and oníon and cook for 5 mínutes, untíl softened slíghtly. Add garlíc and cook for 1 mínute. Next, add mushrooms and cook for 5 mínutes. Transfer vegetable míxture to a bowl
4. Add remaíníng 2 Tablespoons butter to the skíllet, and melt. Add flour and whísk constantly over medíum-low heat, untíl well combíned and smooth.
5. Slowly add vegetable broth, whískíng constantly for 2 mínutes. Add mílk and whísk for 1 mínute. Add heavy cream and whísk for 3-4 mínutes, untíl thíckened. Turn off heat.
6. Add salt, pepper, oníon powder garlíc powder, and dríed thyme. Grate nutmeg dírectly ínto the skíllet. Add sauteed vegetables and frozen peas. Míx well to combíne.
7. Add draíned tuna and Parmesan, and míx together.
8. Add pasta, and combíne well. í use tongs for easíer míxíng.
9. Transfer míxture to an 8x8 bakíng dísh. Top wíth corn flake crumbs
10. Bake ín oven for 30 mínutes. Top wíth just a líttle more Parmesan cheese ímmedíately before servíng

Source: https://karylskulinarykrusade.com/recipe-tuna-tettrazini/