Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4068/Deconstructed_Tuna_Casserole
Deconstructed Tuna Casserole
Yield: Makes 4 servings
Ingredients
| 2 |
tablespoons |
olive oil, divided
|
|
|
| 1 |
clove |
garlic, peeled and halved
|
|
|
| 1/2 |
cup |
finely crumbled fresh bread crumbs
|
|
|
| 1 |
|
shallot, minced
|
|
|
| 1/2 |
cup |
heavy (whipping) cream
|
|
|
| 1-2 |
tablespoons |
freshly squeezed lemon juice
|
|
|
| 1 |
|
2-inch strip lemon zest
|
|
|
| 6 |
ounces |
angel-hair pasta or capellini
|
|
|
| 1 |
can |
(6 oz.) tuna (preferably packed in oil), drained
|
|
|
|
|
freshly ground pepper to taste
|
|
|
|
|
minced fresh basil or parsley (flat-leaf)
|
|
|
Directions:
Bring a large pot of salted water to a boil.
In a medium saucepan over medium heat, heat 1 tablespoon of the oil. Add the garlic and bread crumbs and cook, stirring occasionally, until golden brown about 7 minutes. Remove and discard the garlic. Transfer the crumb mixture to a plate; set aside to cool.
Return the saucepan to medium heat. Add the remaining 1 tablespoon oil and the shallot and cook until the shallot is softened, 3-5 minutes. Add the cream, lemon juice and zest and heat just until bubbles form. Do not let the mixture boil. Reduce the heat to medium-low and cook until thickened, about 5 minutes. Remove and discard the zest. Remove the pan from the heat, cover and set aside.
Add the pasta to the boiling water and cook according to package directions. Drain.
Divide the pasta among plates and top with the sauce. Flake the tuna over the pasta, season with pepper to taste and sprinkle with the reserved bread crumbs and the basil or parsley. Serve immediately.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4068/Deconstructed_Tuna_Casserole