Terrific Tuna Tetrazzini

By EdieK

This is a quick-to-make weekday standby. Chances are you’ll have most of the ingredients on hand and you can pull it together in a flash. There’s no time-consuming butter-and-flour thickener and light sour cream keeps the calories down.

Ingredients

• 1 can
• (170 g/6 oz) Flaked Light Tuna, drained
• ¼ lb. spaghetti
• 1 cup frozen peas
• 1 cup light sour cream
• ½ tsp. regular prepared mustard
• 2 Tbsp. sherry (optional)
• 1 cup grated mozzarella cheese
• pinch white pepper, optional

Preparation

Step 1

1. Preheat oven to 375ºF (190ºC).
2. Bring a large pot of salted water to a full rolling boil. Add the spaghetti and boil uncovered, stirring occasionally, until cooked al dente, about 8 to 10 minutes. Then, drain but do not rinse.
3. Meanwhile, rinse the peas under running water to remove the ice crystals. Drain well and set aside.
4. In a large bowl, stir the sour cream with the mustard and sherry, if using. Add the drained cooked spaghetti and stir until coated. Then stir in ½ cup mozzarella cheese. Add the tuna and peas. Stir just until evenly distributed. Taste and add more mustard or some white pepper, if you wish.
5. Turn the tuna mixture into a deep-dish pie plate. Sprinkle with the remaining cheese. Bake in the center of the preheated oven until hot, about 25 minutes.