Zutaten für Tuna Tetrazzini
- Onions
- Red Bell Pepper
- Unsalted Butter
- 4 cloves garlic, minced
- White Button Mushrooms
- Fresh Thyme
- Spice Essence
- All Purpose Flour
- Dry White Wine
- Chicken Stock
- Heavy Cream
- Wide Egg Noodles
- Solid White Tuna
- Parsley
- 1 teaspoon salt
- Fresh Ground Black Pepper
- 1/2 cup grated Parmesan cheese
- Potato Chips
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Zubereitung von Tuna Tetrazzini
- Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
- Melt 6 tablespoons butter in a large skillet over medium heat. Add mushrooms and onion; cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more. Sprinkle in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk and heavy cream. Bring to a simmer, stirring constantly until thickened.
- Reduce heat to low. Stir in Gruyere cheese, Parmesan cheese, salt, and pepper until melted and smooth.
- Stir in drained tuna and cooked pasta. Transfer to a greased 9x13 inch baking dish.
- In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the pasta mixture.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
15g
Fat
85g
Carbs
14g
