I first tried this dish in 1989, adapted from a recipe in my daughter’s Weight Watchers’ Favorites cookbook. There were several recipes in that book that were reduced in fat/calories but delicious and became family favorites. The original recipe used 8 oz. of imitation crab meat (January, 1989 – “excellent”) and I’ve also used shrimp, salmon and now this version with tuna.
TUNA PASTA MORNAY
2 cups dry pasta
2 Tblsp. margarine or butter, divided
1 cup broccoli florets, in bite-size pieces
½ cup sliced onions
½ cup sliced mushrooms
2 Tblsp. all-purpose flour
2 cups 2 % milk
2 oz Swiss cheese, shredded
2 oz Parmesan cheese, grated
5 oz. can white Albacore tuna, drained and flaked
Cook pasta in boiling, salted water until al dente according to package directions. Drain.
In a large skillet, heat 1 Tblsp. margarine/butter; add broccoli and cook over medium low heat until color has brightened.
Add onions and cook until onions are starting to soften. Add mushrooms and cook until all vegetables are tender.
With slotted spoon remove vegetables and set aside.
In a small bowl, place flour and add a small amount of milk to make paste.
Gradually add remaining milk and stir. In same skillet heat remaining 1 Tblsp. margarine/butter. Gradually stir in milk, mix, stir constantly until smooth. Add cheese and cook, stirring frequently until cheese is melted.
Add the cooked vegetables, flaked tuna and cooked pasta. Toss gently, sprinkle with salt and pepper to taste and cook over low heat until heated through.
Serve at once.
Servings – 4