Tuna & Cheese Tortellini
You can tuna great tortellini dish into a mouthwatering surprise. This tuna and cheese tortellini casserole is an all-around tasty experience.
At a glance
1 tuna steak (about 6 oz.)
1 pkg. (9 oz.) uncooked refrigerated reduced-fat cheese tortellini
Nonstick cooking spray
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1/4 cup finely chopped onion
3/4 tsp. fennel seeds, crushed
1/2 cup evaporated skimmed milk
2 tsp. all-purpose flour
1/2 tsp. dry mustard
1/2 tsp. black pepper
Grill or broil tuna 4 inches from heat source until fish just begins to flake, about 7 to 9 minutes, turning once. Remove and discard skin. Cut tuna into chunks; set aside. Cook pasta according to package directions, omitting salt. Drain; set aside. Spray large nonstick skillet with cooking spray. Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender. Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes. Serve immediately.
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