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Seafood: Tuna Noodles

Source of Recipe

SF Chronicle


List of Ingredients

-- 1/2 cup frozen peas
-- 2 slender carrots, peeled and thinly sliced
-- 3 large garlic cloves, minced
-- 1/4 teaspoon salt
-- 1/2 cup water
-- 1 1/4 cups heavy cream
-- 1 can (6 ounces) water-packed tuna, drained
-- 1 1/2 tablespoons fresh lemon juice
-- Freshly ground pepper, to taste
-- 1 package (12 ounces) jumbo-width egg noodles
-- 1 tablespoon chopped fresh dill


Recipe

Defrost the peas in hot tap water; drain. Simmer the carrots, garlic and salt in the water for 3 minutes. Stir in the heavy cream, half of the tuna, crumbled into small pieces, the lemon juice and a generous amount of pepper. Bring to boil; simmer for 2 minutes. Gently stir in the remaining tuna in large chunks.

Boil the noodles according to package directions in plenty of salted water until they are just al dente. When you drain the noodles, stir the dill and defrosted peas into the tuna sauce; simmer 1 for minute. Transfer the noodles to a serving bowl, add sauce and toss to coat. Season with additional pepper, if desired. The sauce will be liquid, but the noodles will absorb a little of it slowly. Serves 4.

PER SERVING: 660 calories, 26 g protein, 74 g carbohydrate, 29 g fat (17 g saturated), 126 mg cholesterol, 345 mg sodium, 2 g fiber.