Tuna and Shells-
What’s in the fridge and freezer often becomes a random meal at our house. Last night I had a large can of tuna, several frozen veggie bags that were only about a quarter full . At least once a week I create a recipe with leftovers or what is right in front of me, in the fridge, pantry, leftovers etc. This tuna and shells recipe is dairy free and migraine safe. Please know your triggers before making this or any recipe from Katherines Corner. If you are not on a restricted diet please see Katies Tid Bits below.
What You Need
One large can ( 12 oz.) solid white albacore tuna in water ( I use Starkist )
1½ tsp. Katherine’s Everything Seasoning
1 Cup mini seashell pasta ( not cooked)
1 Clove garlic (crushed)
1 Cup chicken or fish broth
1 Cup water*
2 Tbsp. canola oil or vegetable oil (not olive oil)
1 Cup peas and carrots (frozen)
1 Cup mushrooms (sliced)
1 Cup corn (frozen or canned)
Salt and Pepper to taste
¼ Cup Parsley (chopped) optional
Parmesan cheese (grated) optional
Nonstick skillet with lid
Before you Start- Drain the water from the tuna and set the pasta shells aside.
Lets Make It! In a skillet over medium high heat, add canola oil and garlic. Sauté garlic until softened. Add tuna and remaining ingredients (except pasta) and stir to combine. Cook until simmering, add pasta, reduce heat and cover for about 15-20 minutes (until liquid is gone and shells are soft). Serve topped with parmesan cheese (and parsley (optional)
Katies Tid Bits* Replace broth and water with cream of celery soup and milk.
How often do you make a meal with what is in the fridge or right in front of you?
I hope you will enjoy my tuna and shells recipe
I look forward to all that you will share at the blog hop this week. Please invite your bloggy friends and remember you can start linking up at 7 PM (MST) tomorrow. I’ll see you then.