Fave Tuna Dish

This is a Sponsored Post written by me on behalf of HealthyTuna.com. All opinions are 100% mine.

I grew up in a household where balanced diet was a priority. Because of my family’s heredity and genetics whereby family members passed away mostly due to heart attack, my Mom’s crusade for the family to eat healthy meals was taken into heart.

Alas! My Mom’s kids grew up (including me), and I can honestly say that keeping those healthy family meals is not easy to uphold. I have to be honest that when I started to run my own household, although, my pantry was loaded with healthy picks, alongside were the not so healthy ones. There is one thing that has always been consistent though – and that is my love affair with seafoods which range from salmon, sea bass, mackerel, tilefish,  as well as the ever so healthy tuna.

I’ve heard about a lot of situations wherein pregnant women totally shy away from seafoods during their entire pregnancy period. Years ago, when I was trying to get pregnant, I wanted to get facts about such hearsay. Scientific studies and my reproductive endocrinologist later told me that there was no truth to that, and that pregnant women can consume seafoods as long  as they get the ones that are low in mercury content. In fact, if you are pregnant you can be at risk for depression as a result of a diet totally free of seafoods.

I never got pregnant, so I never had the chance to practice what I was taught. But pregnant or not, I never fail to make  me and my husband’s favorite tuna dish: Tuna Noodle Casserole. You might want to try it yourself, so here’s the recipe.

Tuna Noodle Casserole

Ingredients:
6 oz. corkscrew pasta
1 tbsp butter
8 oz. fresh mushrooms, sliced
1 small onion, chopped
1 cup chicken broth
1 cup milk
1/4 cup all purpose flour
1 (12 1/4 oz.) can tuna, drained
1 cup frozen peas, thawed
1 (2 oz.) jar chopped pimientos, drained
1/2 tsp dried thyme

1. Cook corkscrew pasta, drain, cover. Set aside.
2. Preheat oven to 350 degrees F. Spray 2 quart casserole with non-stick cooking spray; set aside.
3. Melt butter in large nonstick skillet over medium high heat. Add mushrooms and onion; cook and stir until onion is tender, about 5 minutes.
4. Using wire whisk, stir together chicken broth, milk and flour in small bowl until well blended. Stir into mushroom mixture; bring to a boil. Cook and stir 2 minutes or until thickened. Reduce heat to medium.
5. Stir in tuna, peas, pimientos and thyme. Add pasta to tuna mixture and stir.
6. Spread pasta mixture evenly in prepared casserole. Bake until bubbly and heated through, about 30 to 35 minutes. Lets stand 5 minutes before serving.