Wednesday, March 26, 2008
Citrusy Tuna Shell Pasta
I haven't made this dish for almost nine years. This is one of my oldest recipes that doesn't look quite appealing but will leave you wanting for more. That was the reason I wanted to make it again because I couldn't stop thinking about it! Why wait until now was because I don't normally buy can tuna, like hardly ever, thus didn't get a chance to make it. But when craving strikes, I just have to make an effort to get those can tuna. I will share my recipe with you and hope you will like it too.
Top with Mozzarella Cheese before serving. You can add some crumbs and bake in the oven to melt the cheese too.
Shell Pasta, about 5-6 cups
2 cans of Light Tuna in water
Zest of 1 lemon
Juice from 1/2 lemon
5 cloves of garlic, thinly sliced
1 small box of frozen cream corns/corns/mixed veggies/peas & carrots
Salt and Pepper to taste
1 tsp. chicken granules (optional)
Extra Virgin Olive Oil
Kick it up a notch: crushed red peppers
1. Boil the shell pasta until cooked, drain and set aside.
2. Heat a saucepan with olive oil in medium heat and add garlic. Saute until slightly brown, add lemon zest and fry a little. Add tuna, corns and lemon juice, fry well. Add pasta and stir to mix well. Season with chicken granules, dried parsley and basil. Lastly, add salt & pepper to taste.
3. Before serving, top with mozzarella cheese (or cheese of your desired) and sprinkle of crushed red peppers. The above picture was without the crushed red peppers reserved for Evy.