Tuna - Southwest Chile Lime Albacore Pasta

By á-47

Ingredients

• 8 oz., dry gemelli pastas (twists)
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1 garlic clove, minced
• 3 Tbsp. extra virgin olive oil, divided
• 1/2 cup chicken broth
• 2 Tbsp. tequila (optional)
• 1/4 cup lime juice
• 1 Tbsp. taco seasoning or chili seasoning
• 1 1/2 cups half-and-half
• 1 Tbsp. grated parmesan cheese, plus more for garnish
• 1 cup canned corn, drained
• 1/32 medium red bell pepper, julienne sliced
• 1/2 medium red onion, sliced
• 1 large anaheim chile, seeded and chopped
• 2 - 7 oz. Kirkland solid white albacore tuna, drained and flaked
• salt and pepper
• crushed red pepper, for garnish

Preparation

Step 1

Prepare pastsa according to package directions.

In a saucepan, saute cilantro and garlic in 1 Tbsp., oilve oil over medium heat for 2-3 minutes. Add broth, tequila and lime juice; bring to a boil and cook until reduced, 8-10 minutes. Stir in taco seasoning, half-and-half, parmesan and corn. Bring to a boil, then simmer for 2-3 minutes, or until slightly thickened.

In a large saucepan, saute bell pepper, onion and chile in 2 Tbsp. olive oil over medium heat until softened, 3-4 minutes. Add tuna and sauce. Cook, stirring gently, until heated through. Add pasta and toss gently. Add salt and pepper to taste.

Garnish with cilantro, parmesan and crushed red pepper.

Makes 4 servings.