Skillet pie filled with tuna and pasta is a quick one-pot dinner for this very busy time of year.
Markets are crowded during holiday time. Keep these ingredients on hand and you can make dinner without facing the crowds.
Diced or chopped frozen onion and green peppers, sliced baby ’bello mushrooms and a good bottled pasta sauce are other time-savers for this recipe.
Ground chipotle powder found in the spice section of the market adds a smoky flavor. Chipotle powder can also spice up most other foods: salad dressings, vegetables, potatoes, rice and meats.
The pasta is cooked in the skillet with the other ingredients. Fresh pasta is best for this dish. You can find it in the supermarket. If using a dried pasta, increase the cooking time to 15 minutes and add 1/2 cup pasta sauce and 1/2 cup water to the recipe.
Helpful hints:
• Any type of shredded cheese can be used for the topping.
• Any type of pasta sauce can be used.
• Any type of mushrooms can be used.
Countdown:
• Prepare ingredients.
• Make recipe.
Wine pairing:
Fred Tasker suggests: “Tuna and pasta is one of those red-wine-with-fish dishes, so I would try a fruity Italian barbera.”
Shopping list:
To buy: 1 package frozen or chopped onion, 1 package frozen or chopped green pepper, 1 small bottle pasta sauce, 12 ounces canned solid white meat tuna packed in water, 1 small package fresh linguine, 1 package shredded, reduced-fat cheddar cheese, 1 bottle ground chipotle powder and 1 small package sliced baby bello mushrooms.
Staples: canola oil and salt.
Tuna skillet pie
Recipe by Linda Gassenheimer.
2 tsp. canola oil
1 cup chopped or diced frozen onion
1 cup chopped or diced frozen green pepper
1/4 tsp. chipotle powder
1 cup pasta sauce
1 cup water
1/4 lb. fresh linguine
1 cup sliced baby portobello mushrooms
12 oz. white meat tuna packed in water
Salt
1 cup reduced-fat shredded cheddar cheese
Heat oil in a large nonstick skillet over medium-high heat. Add onion, green bell pepper, chipotle powder, pasta sauce and water. Bring to simmer, add pasta and cook gently 5 minutes. Add mushrooms and tuna, breaking tuna into small pieces with a spoon. Simmer 3 minutes. Add salt to taste. Sprinkle with cheese. Cover with lid and let sit 2 to 3 minutes to melt cheese. Bring skillet to table, cut pasta in wedges and serve.
Per serving: 552 calories (22 percent from fat), 13.6 g fat (3.6 g saturated, 4.9 g monounsaturated),117 mg cholesterol, 57.2 g protein, 51.5 g carbohydrates, 5 g fiber, 993 mg sodium.
Yield: 2 servings
About the Author
