Quick Tuna And Clam Pappardelle Food

QUICK TUNA AND CLAM PAPPARDELLE

Steps:

• Heat a large pot of water to a boil.
• Combine onion and butter in a large skillet; cook over medium-high heat until onion is softened, about 5 minutes.
• Add pappardelle (or egg noodles) to boiling water; cook according to package directions, drain, place in a large serving bowl.
• Meanwhile, add parsley, dill weed, capers and pepper to the onion and butter in skillet; cook 1 minute and stir in clam chowder and tuna; cook, stirring occasionally, until hot throughtout, about 5 minutes.
• Season to taste, if necessary.
• Pour over pasta; toss to coat and serve with lemon wedges.

4 CHEESE TUNA CLAM CASSEROLE

Steps:

• 1. Spray crock pot with cooking spray.
• 2. DO NOT DRAIN LIQUID FROM CANS.
• 3. Cook egg noodles in boiling, lightly salted water for about 2 minutes only. Drain.
• 4. Add 1/2 noodles into crock pot.
• 5. Add tuna & clams with liquid. (Or if you like, you can just use 2 cans of tuna, undrained)
• 6. Add remainder of the noodles.
• 7. Add in undiluted soup. Add mushrooms with liquid.
• 8. Top with shredded cheeses.
• 9. Cook on LOW for 5 hours. Give a quick stir, loosening the scrumptious browned cheeses along the sides. Serve.

QUICK TUNA SALAD

Steps:

• Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.

ZUCCHINI AND TUNA PAPPARDELLE

Steps:

• Cook pasta in salted water until al dente, 8 to 10 minutes.
• Using a vegetable peeler, slice the zucchini into ribbons and set aside.
• Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
• Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
• Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
• Add the peas and cook 1 minute.
• Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
• Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
• Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
• Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.