Receta Tuna Noodle Skillet
About one percent of tuna comes to the market to be sold
fresh. The rest goes to the cannery, because canned tuna is America's most
popular fish.
Tuna has been fished from the warm, temperate parts of the
Mediterranean Sea and the Pacific, Atlantic, and Indian Oceans since ancient
times. As a member of the mackerel family, tuna naturally has a stronger, more
robust flavor than whitefish.
- Tuna can cruise up to 55 miles per hour, and they are
- constantly in motion. To keep this speed, the tuna eats up to ten percent of
- its body weight daily. Depending on the variety, weights average from 10 pounds
- up to 600 pounds per fish. The majority of the commercial tuna comes from
- California. The average consumption of tuna in America is 3.6 pounds per
- person, a year, most of which is canned.
- Your family
- will be asking for more when you serve a plateful of this pleasing skillet
- dish.
- Tuna Noodle
- Skillet
- Copyrighted
- 2014, Christine’s Pantry. All rights reserved.
- Ingredients:
- 2 cups
- uncooked egg noodles
- 1 tablespoon
- vegetable oil
- 1 medium
- white onion, chopped
- salt and
- pepper, to taste
- 1 (15 ounce)
- jar roasted garlic alfredo sauce
- 1 (4 oz.) can
- mushrooms, drained
- 2 (5 oz.)
- cans tuna in water, drained and flaked
- parsley,
garnish
Directions:
Cook pasta
according to package directions.
In a skillet,
heat oil over medium heat. Add onions, salt and pepper. Stir and cook about 5
to 7 minutes. Add alfredo sauce, mushrooms and tuna. Stir in pasta. Simmer
about 10 minutes. Garnish with parsley. Enjoy!