Creamy Tuna Noodle Toss

By ctaubenheim

Ingredients

• 6 oz wide egg noodles
• 1 1/2 cups fresh or frozen peas
• 3 Tbsp butter
• 1 small red onion, quartered and sliced
• 2 cloves garlic, minced
• 1/4 tsp freshly ground black pepper
• 2 Tbsp all purpose flour
• 1 1/4 cups milk
• 1 5oz can solid white tuna, drained and broken into chunks
• 1/2 cup grated Parmesan cheese
• 1 Tbsp fresh lemon juice

Preparation

Step 1

Cook noodles according to package directions, adding peas the last 2 minutes of cooking. Drain, return to pan. Meanwhile, in a medium saucepan melt butter. Add onion, garlic, and black pepper; cook and stir over medium heat about 3 minutes or until onion is just tender. Stir in flour until blended. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Add tuna and 1/4 cup of the cheese. Pour tuna mixture over noodles and peas in pan. Toss gently to combine. Add additional milk, 1 Tbsp at a time, until desired consistency. Season to taste with salt. Drizzle with lemon juice. Spring with remaining cheese.

Calories 438
Fat: 16g
Cholesterol: 89mg
Sodium 614mg