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Capri Tuna Bake

Tags: oven, 600 calories or less, stove, more than 30 minutes, main course, pasta, tuna

rate it

Calories: 

340

Total Fat: 

14g

Protein:  

13g

Total Time: 

N/A

Prep Time: 

N/A

Cook Time: 

N/A

Yield: 

8 servings

Ingredients

2 cans (5 oz each) drained or 1 pouch (5 oz or 6.4 oz) tuna
2 tablespoons butter or margarine
1/3 cup chopped onion
1 1/2 teaspoons minced fresh garlic
1/4 cup all purpose flour
1 1/2 cups each: low-sodium chicken broth and heavy cream
1 cup radiatore pasta cooked according to package directions
1 (4 oz) can sliced ripe olives, drained
1/3 cup chopped red or green bell peppers
3 tablespoons each: sherry and chopped Italian parsley
1/3 cup grated Parmesan cheese

Directions

Preheat oven to 350° F. Drain oil from tuna into large saucepan. Set tuna aside. Add butter to oil and heat until melted. Sauté onion and garlic until onion is tender. Reduce heat. Whisk flour into onion mixture until smooth and bubbly; stir constantly. Slowly whisk in broth and cream, heat to boiling, stirring constantly for one minute. Stir in pasta, olives, bell peppers, sherry, 2 tablespoons parsley and tuna. Spoon into greased baking dish. Bake, uncovered, 25 minutes or until hot and bubbly. Top with Parmesan cheese last 5 minutes. Garnish with parsley.

Transform this creamy medley of Mediterranean ingredients into the perfect hot buffet entrée. Simply prepare and bake as directed using an additional 1/4 cup of low-sodium chicken broth, then transfer to a buffet server or slow cooker set on warm. Accompany with a side of toast points.

Nutritional Information per Serving

Calories: 340

Total Fat: 14

Protein: 13g

Courtesy of: Chicken of the Sea