Sunday, June 24, 2012

Make Ahead Sunday: Tuna Artichoke "Casserole"

2 Tbsp butter
1 Tbsp Flour
2 oz cream cheese
2 garlic cloves, minced
2 1/2 cups milk
1 cup freshly grated parmesan cheese + extra for serving
1/2 onion finely chopped
1 1/2 cups peas
1 1/2 cups frozen artichoke hearts, thawed and chopped
1 lemon, zested and juiced
1/4 cup sherry or white wine
3 green onions, white and green parts choppe
2 cans white albacore tuna
salt and pepper to taste
1 lb bow tie pasta, cooked al dente according to package directions

Melt 1 Tbsp in sauce pan and the other Tbsp in a saute pan.  Add the onion to the saute pan and cook until translucent - about 7 minutes.  Meanwhile, add the garlic to the sauce pan and cook 1 minute. Whisk in flour until blended and cook about 1 minute.  Add cream cheese to melt and slowly whisk in milk.  Cook over low-medium heat 8-10 minutes (stirring frequently) until thickened then add parmesan.  Season with salt and pepper and set aside. When onions are cooked, add artichokes, lemon zest, salt and pepper and wine.  Allow to cook down until liquid is absorbed.  Add peas, tuna, lemon juice and green onion.  Combine veggies, sauce and pasta and pour into a casserole dish.  Store in refrigerator or freezer.  Microwave individual servings and top with extra cheese.

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