Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Canned tuna gets a facelift in easy Creamy Tuna-and-Mushroom Linguine.

Recipe by MyRecipes April 2012

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Credit: Kate Sears, Food Styling: Paul Grimes

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of salted water to a boil. Cook linguine until al dente, about 9 minutes, or as package directs. Reserve 1/2 cup of cooking water; drain pasta.

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  • Melt butter in a small pan over medium-low heat. Sprinkle in flour and cook, stirring, until thickened but not browned, about 2 minutes. Whisk in milk and continue to whisk until sauce is thick enough to coat the back of a spoon, about 3 minutes. Season with salt and pepper. Remove from heat.

  • Warm oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute. Add mushrooms and sauté until they release their liquid and begin to turn golden, about 5 minutes. Add onion, celery and crushed red pepper and cook, stirring, until vegetables are tender, about 5 minutes longer.

  • Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until heated through, about 5 minutes. Reduce heat to medium-low, add tuna, breaking it up, and cook until warmed through, about 2 minutes. Season with salt and pepper. Toss linguine with sauce, sprinkle with parsley, if desired, and serve hot.

Nutrition Facts

521 calories; fat 14g; saturated fat 5g; protein 23g; carbohydrates 77g; fiber 3g; cholesterol 42mg; sodium 559mg.
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