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Ingredientes
- 2 x 6 1/2-oz cans tuna -- liquid removed and flaked or possibly 1 lb. fresh skinless, boneless
- tuna steaks --
- 2 Tbsp. lemon juice-if using fresh tuna
- 8 ounce wide egg noodles
- 4 Tbsp. unsalted butter
- 8 ounce fresh mushrooms -- sliced
- 1/3 c. all-purpose flour
- 2 c. low-fat lowfat milk
- 2 Tbsp. cornstarch
- 1 x 8-oz bottle clam juice-or possibly 1cup fish stock
- 1/4 c. dry white wine
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp grated fresh nutmeg
- 2 Tbsp. snipped fresh dill-or possibly 1 tsp. dry
- oregano, crumbled
- 3 Tbsp. dry bread crumbs
Direcciones
- 1. Heat oven to 425 degrees F. Grease a shallow 9-inch casserole. (If using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long. Toss with lemon juice and chill.)
- 2. Start cooking noodles according to package directions. Meanwhile, heat 1 Tbsp. butter in large skillet over medium heat. Add in mushrooms and cook without stirring, 1 to 2 min, till browned. Stir and add in 1 Tbsp. water; cook 1 minute till tender.
- 3. Heat remaining butter in medium saucepan over medium heat. Stir in flour and cook, stirring, 1 minute. Stir in lowfat milk and bring to simmer, stirring constantly. Stir together cornstarch, clam juice, and wine. Pour into sauce, stirring constantly; add in salt, pepper, and nutmeg. Simmer 2 to 3 min till thickened.
- 4. Combine noodles with sauce, tuna, and mushrooms. Add in dill and transfer to casserole; top with bread crumbs. Bake 20 min till bubbly. Let stand 10 min before serving.
- To reheat: If room temperature, bake 20 min at 350 degrees F; if cool, 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 73 | 26% |
| Total Fat 8.36g | 10% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.02g | |
| Cholesterol 54mg | 18% |
| Sodium 478mg | 20% |
| Potassium 362mg | 10% |
| Total Carbs 32.02g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.39g | 3% |
| Protein 17.92g | 29% |
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