Italian Tuna Bake Supremo
by Susan Domek Mason
(Milton, WA.)
I love trying new recipes and new foods.
Not too long ago a friend of mine introduced me to "Italian Tuna". WOW!! What a huge difference. Any, any family would totally enjoy this creamy, comforting delicious dish. I hope you try it and love it too.
INGREDIENTS
non stick olive oil spray
2 Tb. olive oil or grape seed oil
2 Tb. butter
2/3 c. celery, finely chopped
1/4 c. shallot, finely chopped
2 cloves garlic, mashed
1 1/2 c. chicken or vegetable broth
1/2 c. half & half
1 c. ricotta
2 Tb. parsley
2 dashes nutmeg
1/2 tsp. sea salt
1 c. artichoke pieces, roughly chopped
12 oz. Gemelli pasta, or rigatoni, cooked according to directions and drained
12 oz. Italian Tuna, in olive oil,undrained
1 or 2 green onions, chopped
2 Tb. fresh basil, chopped
topping:
3 oz. crushed Italian Bread sticks (about 3/4 c.)
3 Tb. melted butter
2 Tb. parsley
1/2 c. Parmesan cheese, grated
2 Tb. fresh basil, chopped for the top of the casserole after it is baked.
PREPARATION
In a medium bowl mix crushed bread sticks, melted butter, parsley and Parmesan cheese. Set aside.
Preheat oven to 350 degrees.
Spray large baking dish with non stick olive oil spray.
In large sauce pot add oil and butter. Heat to medium high heat and add celery, shallot and garlic. Saute for 2 or 3 minutes stirring often. When the celery is getting tender add the broth half & half, ricotta, parsley, nutmeg and sea salt. Simmer for about 3 to 5 minutes.
Add artichokes, pasta, tuna and oil, green onion and basil.
Pour into large baking dish, and evenly sprinkle with topping.
Drizzle with a little oil.
Bake at 350 degrees covered for 15 minutes and uncovered for another 15 minutes or until it is bubbling.
Sprinkle with fresh basil.
Serve with extra artichokes, olive oil and basil.
Serves 4 people
Bon Appetito!
