February 25, 2009

Renaissance of Tuna Casserole

1 lb. fettucine
3 T extra virgin olive oil
4 garlic cloves, finely chopped
NOT 1 small onion
2 6 ounce cans Itailan tuna, drained (I used regular, couldn't find Italian)
1/2 cup tender sun dried tomatoes, thinly sliced
1/2 cup dry white wine
1/2 cup heavy cream
1 cup frozen peans (I used more)
1/2 cup Parmesan cheese, grated
Salt and pepper
1 cup shredded fresh basil (20 leaves)

Bring a large covered pot of water to a boil for pasta. Salt water, then add pasta and cook to al dente.

While pasta cooks, heat deep skillet over medium heat with olive oil. Saute garlic and NOT the onion until tender (4-5 minutes). Add tuna and sun-dried tomatoes and stir to heat through, another minute or two. Add the wine and cook it down for a minute, then add cream. When it comes to a bubble, stir in the cheese and season the sauce with salt and pepper. Stir in the peas and heat through. Toss the drained hot pasta with the sauce. Serve topped with shredded basil.

I'm NOT an iceberg lettuce kind of girl. Yuck. But...this salad that Rachael loves with this tuna casserole had iceberg lettuce in it. I was up for a whim, so I decided to try it. Upon reading, it reminded me of a salad that my Mom and I loved that they served at Water Street (seafood) when it was here.

Iceberg Salad with Shrimp

1 head of iceberg lettuce
1/2 cup prepared cocktail sauce
1 few drops of hot sauce
2 tsp. lemon zest plus the juice of one lemon
1/4 cup mayo
1 cup small cooked shrimp (100 ct.) (I omitted shrimp)
Salt and pepper
NOT 2-3 T snipped fresh chives

Slam the core of the head of lettuce on the counter, then twist and remove it. Quarter the head of lettuce lengthwise.

In medium bowl, combine cocktail sauce, hot sauce, lemon zest, juice, and mayo. Stir the shrimp inot the dressing and spoon it evenly over the lettuce quarters. Season the salads with a little salt and pepper; DON'T sprinkle with chives; serve.

(From 2, 4, 6, 8: Great Meals for Couples or Crowds by Rachael Ray)