Tuna And Vegetable Fettuccine With Lemon Breadcrumbs Recipes

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TUNA AND VEGETABLE FETTUCCINE WITH LEMON BREADCRUMBS



Tuna and Vegetable Fettuccine with Lemon Breadcrumbs image

Both easy and inexpensive, tuna-noodle casserole stretched proteins and carbohydrates to the limits and fed at least a generation of American kids very well. Canned tuna will never go away, but fresh tuna has joined it as a culinary staple, and it stars in this deconstructed version of the classic. All the elements that make tuna casserole so appealing and comforting are here, just slightly rearranged. And there's no need to serve this on a cafeteria tray: It's good enough for your best china.

Yield Makes 6 servings

Number Of Ingredients 10

7 tablespoons butter
1 tablespoon grated lemon peel
2 cups fresh breadcrumbs
2 cups whipping cream
8 ounces cherry tomatoes, halved
1 cup frozen petite peas, thawed
1 pound fresh tuna, cut into 1/2-inch pieces
1 pound fresh fettuccine
1 cup freshly grated Parmesan cheese
2 tablespoons fresh minced parsley

Steps:

  • Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add lemon peel; sauté 1 minute. Add breadcrumbs; sauté until golden, about 5 minutes. Season with salt and pepper.
  • Combine cream, tomatoes, peas and 3 tablespoons butter in large deep skillet. Simmer over medium heat until sauce begins to thicken, about 3 minutes. Add tuna and simmer until tuna is cooked through, about 3 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain. Add pasta, cheese and parsley to sauce; toss. Season with salt and pepper. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.

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