Reviewed: Sep. 13, 2009

I didn't have pesto sauce mix or mushrooms, so I used 1/2 cup of dried basil and half a can of condensed cream of mushroom soup (although it probably would have been fine with the whole can). I tried it with only two cans of tuna like a few reviews said, and because I wanted to make sure it was a good recipe before I used all of my tuna in it (haha), but I'll definitely use three next time. I sprinkled a little garlic salt and parmesan cheese on top at the end. It was delicious! Thanks!

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Natalie

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Reviewed: Sep. 3, 2009

I made this dish with garlic cream mix since there was no pesto, doubled everything to make enough... It was ok but quite bland - needed more seasons. Probably wont be making this one again.

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ROMEOLUV3

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Aug. 19, 2009

This is a keeper for our family. I don't eat meat and I can easily leave the tuna out of this or take my share before adding the tuna last. The only change I made was to replace the milk with 1/4 cup of olive oil and a 1/2 cup of water for a healthier alternative, which is on the back of the pesto mix packet. This was delicious and I will be making it again soon, I highly recommend it!

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 13, 2009

Really good for a canned tuna recipe! I'm impressed. I did have to make some changes, mostly because I couldn't find the creamy pesto sauce mix. I did find a non-creamy pesto sauce mix (Simply Organic Sweet Basil Pesto - 0.53 oz) and used that instead. The directions on the packet said to use 1/4 cup olive oil and 1/2 cup water, so I used that instead of the margarine and milk. To make it more rich in nutrients, I used a whole 8 oz. carton of mushrooms and doubled the spinach. We topped it off with parmesan cheese and it was a delightful meal!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Jul. 14, 2009

I was so suprised at how much my family enjoyed this! I used egg noodles instead of bowtie and added broccoli, carrots and parmesan cheese.

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Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jun. 14, 2009

I cooked the tomatoes and mushrooms with the pasta for 5 minutes. And I "cooked" the spinach by draining the pasta over it (works perfectly every time.) I think it needs some cheese. Tastes good cold too.

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

This was really, really good. Even my husband, who rarely comments about dinner, was raving about it to his co-workers. Substituted Whole Wheat bow ties, used a couple teaspoons of jarred pesto (couldn't find the mix), and omitted the tomatoes (couldn't find any really good ones). Definitely a keeper!

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Gina

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: May 25, 2009

Very tasty! Good hot and cold!

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agnes

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Reviewed: May 3, 2009

It was ok... kind of bland. We probably won't use this recipe again. Sorry!

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Amy Clark

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 15, 2009

Very good dish! I used extra spinach and mushrooms, garlic and herb sauce, 2 cans of tuna, and not so much pasta. My boyfriend is not too excited about my "healthy" dishes but loved this one!! Will definitely make again!

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tilly

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Reviewed: Jun. 7, 2008

Very easy to make and my husband loved it. I used a jar of actual pesto instead of the dried mix with excellent results.

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ccahoon

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Reviewed: May 25, 2008

This is a very tasty way to use canned tuna! I ended up using about twice as much pesto. I also sauteed some onions and celery in butter before starting with the milk and pesto step. I used a little more spinach than the recipe called for just because I like spinach and I had a lot to use. It turned out very well! Fair warning, the spinach and mushrooms will release liquid as they cook so drain your pasta well. I am glad that I used twice as much pesto because there would have been too little flavor if I'd used the recommended amount. You may want to add garlic or a little something to jazz it up. Will gladly make again!

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sandybird

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Apr. 28, 2008

I couldn't find a creamy pesto mix so I changed the recipe to use what I had. I used a jar of alfredo sauce and mixed in most of a 6 oz jar of basil pesto. I kept the rest of the ingredients the same and it was very tasty.

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Jenny Gutierrez

Cooking Level: Intermediate

Living In: Asheboro, North Carolina, USA

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Reviewed: Mar. 3, 2008

This dish was fantastic! I mixed together Pesto sauce mix with Alfredo sauce mix, with slightly more Pesto than Alfredo. I also used two cans of tuna instead of three (all I had); also, I had noticed some commenters reccomended descreasing the amount of tuna. Although, my boyfriend mentioned that the tuna didn't seem to be a more dominant flavor as he had expected, so I think maybe next time I will use three cans instead of two. Everything else I followed the recipe exactly and it was great! Will definitely make again, thanks for sharing. EDIT: I have made this many times and I have to add another comment: Whenever I use mushrooms in recipes 99% of the time I use chopped Portabella mushrooms; however, this recipe really calls for canned mushrooms slices. Perfect.

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jan. 10, 2008

I liked that this recipe used veggies and tuna but something about it just didn't quite taste right. My husband did eat the leftovers but the vote was not to make this again.

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Angie

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Reviewed: Nov. 30, 2007

This was a great recipe!! I used 12 oz of pasta, which was the whole box. I also have used chicken and added half alredo sauce to it and it was great!!! I added double the mushrooms and extra spinach. I also added a fontina, romano, parmesan cheese blend to the mix and added more when served. Thanks for a great recipe!!

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Jessica

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Reviewed: Jun. 4, 2007

This was a pretty good recipe although I doubled it. I like leftovers and finding only 8 ounces of pasta is near impossible. I did cut back on the tuna, instead of using 4 cans because of doubled, I used three just to not overdo it and I would say next time, I will only use 2. I did add more veggies than it called for. But my six year old said it was the best pasta he has ever had.

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KRISTENPITTS

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 4, 2007

The only reason I'm giving it 3 stars is because: When we decided to make it, we couldn't find pesto sauce mix anywhere. We didn't have the ingredients to make our own pesto sauce, so we ended up kind of creating our own recipe based on some of the ingredients listed in this one, plus a couple more we had around the house. We really want to try making this one again, though. It sounds wonderful... if only we can find a place that sells pesto sauce mix!

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Mebble

Cooking Level: Intermediate

Home Town: Chapel Hill, North Carolina, USA

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Reviewed: Mar. 2, 2007

I didn't have the pesto mix, but I had an alfredo mix. We don't like salty food, so I added extra milk (probably 1 1/2 cups more) and a couple Tbsp's of tomato paste. I steamed 3 cups of broccoli and added the last bit of spinach I had to the dish as well. I only added 2 cans of tuna and no tomatoes. Everybody liked it, and it wasn't too salty either. Great recipe to use during Lent...thanks!

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