Wednesday, April 30, 2014

Tuna Noodle Skillet

About one percent of tuna comes to the market to be sold fresh. The rest goes to the cannery, because canned tuna is America's most popular fish. 

Tuna has been fished from the warm, temperate parts of the Mediterranean Sea and the Pacific, Atlantic, and Indian Oceans since ancient times. As a member of the mackerel family, tuna naturally has a stronger, more robust flavor than whitefish.

Tuna can cruise up to 55 miles per hour, and they are constantly in motion. To keep this speed, the tuna eats up to ten percent of its body weight daily. Depending on the variety, weights average from 10 pounds up to 600 pounds per fish. The majority of the commercial tuna comes from California. The average consumption of tuna in America is 3.6 pounds per person, a year, most of which is canned.
Resource Source: About Home Cooking
 

Your family will be asking for more when you serve a plateful of this pleasing skillet dish.

Tuna Noodle Skillet
Copyrighted 2014, Christine’s Pantry. All rights reserved.

Ingredients:
2 cups uncooked egg noodles
1 tablespoon vegetable oil
1 medium white onion, chopped
salt and pepper, to taste
1 (15 ounce) jar roasted garlic alfredo sauce
1 (4 oz.) can mushrooms, drained
2 (5 oz.) cans tuna in water, drained and flaked
parsley, garnish

Directions:
Cook pasta according to package directions.

In a skillet, heat oil over medium heat. Add onions, salt and pepper. Stir and cook about 5 to 7 minutes. Add alfredo sauce, mushrooms and tuna. Stir in pasta. Simmer about 10 minutes. Garnish with parsley. Enjoy!
 


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