Tuna And Tortellini Food

TORTELLINI TUNA CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a 10-inch skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms, onions, and garlic and stir to coat them in the oil. Add 1/2 teaspoon of salt and stir. Cook the mushrooms, stirring occasionally, for ten minutes or until they've released their moisture.
• Add the wine to the pan and, as it simmers, scrape up the browned bits off the bottom of the pan. Add the butter to the pan and stir until it's melted. Sprinkle the flour over the mushrooms and butter and stir.
• Add the milk and cream to the pan. Stir and bring it to a low simmer and adjust the heat to keep it from boiling. Simmer the sauce for five minutes or so or until it starts to thicken (it should lightly coat the back of a spoon). Add the black pepper, tuna, and peas and stir to combine. Add the tortellini and stir to coat it in the sauce. Transfer the pasta and sauce to a 1 1/12-quart baking dish.
• In a small bowl, combine the breadcrumbs, olive oil, salt and half of the grated Parmesan cheese. Sprinkle the topping over the top of the pasta and sauce in the casserole dish. Sprinkle the remaining Parmesan cheese over the top of the breadcrumbs.
• Bake the casserole for 30 minutes. Let the casserole stand for a few minutes before serving.

TORTELLINI TUNA SALAD

Steps:

• Combine ingredients.
• Refrigerate several hours.

TUNA TORTELLINI SOUP

Steps:

• 1. In a 3 quart saucepan, combine soup, broth, basil and garlic. Cover; over high heat, heat to boiling.
• 2. Add totellini and corn. Reduce heat to low. Cover; cook 10 minutes or until tortellini is tender, stirring occasionally.
• 3. Add milk, tuna and pimento; heat through, stirring occasionally. Garnish with parsley, if desired. Makes about 6 cups.

TUNA TORTELLINI CASSEROLE

Steps:

• Fill a large pot with 4 quarts water and put on high heat to boil.
• Chop onion and celery and saute in a little oil or spray. (Note: Feel free to add mushrooms or peppers, I can barely get away with celery with my family's tastes).
• Preheat oven to 350 degrees.
• Add tortellini to water and cook per package directions - you can undercook a little.
• In a 2 quart casserole, mix tuna, soup, and milk.
• Add celery and onion mixture to casserole.
• Drain tortellini and add to casserole. Add cheese and fold in with tuna mixture.
• Sprinkle with crushed potato chips, bread crumbs, etc., if you desire.
• Bake for 25-30 minutes.

TASTY TORTELLINI TUNA CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook tortellini as directed on package, omitting salt.
• Meanwhile, cook mushrooms, onions and garlic in large nonstick skillet on medium heat 5 to 7 min. or until slightly softened, stirring frequently. Stir in chicken broth. Bring to boil, stirring frequently. Remove from heat. Add cream cheese; whisk until melted. Add tuna and peas; mix well.
• Drain tortellini. Add to tuna mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with cheddar.
• Bake 15 min. or until tuna mixture is heated through and cheddar is melted.

TUNA AND TORTELLINI

Steps:

• Cook the pasta in boiling, salted water, with about 1 tbs olive oil. for 3-5 minutes - until the tortellini floats to the surface. Do not overcook.
• Microwave the broccoli for about 3-4 minutes - till warm, but not soft.
• Drain pasta.
• Meanwhile, unceremoniously dump the canned tuna (with oil) into the pot.
• Add pesto, olive oil, garlic powder and salt if desired.
• Toss together, then add drained pasta and broccoli.
• Toss all together, gently, until mixed.
• Top each serving with freshly grated cheese, and a sprig of fresh basil, if you are lucky enough to have some handy.
• Enjoy.

TUNA TORTELLINI SALAD

Steps:

• Combine tortellini, green beans, tuna, tomato, olives and green onions in a large bowl.
• Combine mayonnaise, vinegar and celery salt in a small bowl.
• Stir mayonnaise mixture into pasta mixture. Season with salt and ground black pepper.

TORTELLINI-TUNA SALAD

Steps:

• Cook tortellini to desired doneness as directed on package, adding carrots during last minute of cooking time. Drain; rinse with cold water. Drain well.
• Meanwhile, in large bowl, combine all remaining ingredients.
• Add cooked tortellini and carrots; mix well. Serve immediately, or cover and refrigerate until serving time.

TUNA TORTELLINI CASSEROLE

Steps:

• Cook the tortellini in boiling water for about 11 minutes, or according to package directions.
• Turn out into colander and let drain.
• While the tortellini is draining, combine the tuna, soup, mushrooms and 1 cup of the cheese in the tortellini pot.
• Add the drained tortellini and the frozen peas; mix lightly to coat.
• Spoon mixture into an 8X8 square baking dish. Sprinkle with remaining cheese.
• Sprinkle crushed chips over casserole.
• Bake in 350 degree oven for 25-30 minutes.
• Serve with crusty dinner rolls and a green salad for a complete meal!

QUICK TUNA TORTELLINI GRATIN

Steps:

• Preheat oven to broil.
• Cook tortellini according to package directions and add the broccoli florets during the last 4 minutes of cooking.
• Drain and return to pan.
• Note: It's ok if the broccoli is still very crunchy at this point because it will cook more after the sauce is added.
• Add Alfredo sauce and tuna and mix well.
• If you are using the dry-packed tuna, break up large chunks as you stir.
• Cook over medium heat until thoroughly heated, stirring occasionally.
• Add garlic after the addition of sauce and tuna, if desired.
• Spoon mixture into an ungreased shallow casserole dish.
• Sprinkle bread crumbs over top of casserole and dot with butter or drizzle with oil (I have an oil sprayer that I like to use to distribute the oil over the crumbs evenly).
• Broil casserole 4 to 6 inches from heat for about 3 minutes or until the topping is golden brown.

TUNA AND SPINACH TORTELLINI SALAD

Steps:

• In a saucepan with boiling salted water, cook pasta until tender. Drain and let cool down.
• In a salad bowl, mix all ingredients. Add salt and pepper.