Search for anything:

Tuna Florentine

fish

2 tablespoons butter
1 onion; sliced
1 clove garlic; minced
1 can (19 oz) tomatoes
1 can (8 oz) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 pound medium egg noodles
1 package (10 oz) fresh spinach
1 can (5 1/2 oz) tuna; drained
1/4 cup freshly grated Parmesan cheese

In large skillet over medium heat, melt butter, cook onion and garlic until softened, about 5 minutes. Stir in tomatoes, tomato sauce, basil, sugar, salt and pepper; simmer, uncovered, for about 20 minutes or until mixture has thickened. Taste and adjust seasoning. Meanwhile, in pot of boiling salted water, cook noodles according to package directions or until al dense (tender but firm). Drain well and set aside. Wash spinach and with just the water clinging to leaves, cook in large saucepan just until wilted. Squeeze spinach completely dry and chop coarsely; set aside. Break tuna into chunks and stir into tomato mixture along with cooked noodles. Transfer to 6-cup casserole. Spoon chopped spinach around edge and sprinkle all over with cheese. (Casserole can be prepared ahead to this point covered and refrigerated for a few hours. Let stand at room temperature for 30 minutes before continuing with recipe.) Bake in 375°F oven for about 25 minutes or until hot and bubbly.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 4 to 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU