READY IN 50 mins

Bow Tie Tuna Florentine

Read Reviews (67)

"A classy version of tuna casserole. A creamy pesto sauce with spinach, bow tie pasta and tuna. Serve with warm French bread and wine for an elegant 'hot dish.'" — Tracy

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 12, 2004

What a classy and utterly delicious dish! I now know how to properly wilt spinach! I love the texture of the cool chopped tomatoes over this hot savory dish. This recipe is easy and will be the star attraction at future dinner parties. Good going, Tracy!

—GRADYSMOM

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Most Helpful Critical Review

Sep 12, 2005

Good, filling meal. I messed up a little bit and used pesto sauce instead of pesto sauce MIX, but I added a tbsp of flour to thicken my watery mess up a little bit and it worked great. I also recommend adding some seasoning at the end to spice it up a little bit. The tomatoes really work well in the dish, setting themselves apart from the rest of the dish as a refresing bite without being distracting. Would like to try again with the mushrooms (my girlfriend doesn't like them!), I'm sure it's great.

—Albert

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91 Ratings

Feb 12, 2004

We really liked this. Don't like the pesto sauce mix so I used garlic & herb sauce. 2 can's of tuna is plenty. Bow ties were very nice. I near doubled the mushrooms and added way more than 2 cups of spinach. Next time I will add a huge, huge pile of spinach. Also, topped with asiago. Very quick dinner. Looking forward to making this again.

—Jodi

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Aug 26, 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!

—House of Aqua

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Aug 14, 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!

—Dianne

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Sep 15, 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!

—Natalie

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Jan 13, 2006

Very nice, enjoyed it but I should have used all albacore tuna. Found it needed a little more seasoning. Since I don't eat them, I left out the mushrooms but I did toast a few pine nuts (1/4 cup) and tossed them in near the end. It added a great nutty flavor and were a nice compliment to the pesto. I also sprinkled a little grated parm on top when I served it.

—Karry

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Feb 12, 2004

I don't know if I would consider it an "elegant" dish, but it looks good & tastes pretty good too. Next time I'll try it with chicken- the tuna tasted funny in it. I used just a regular pesto (as opposed to creamy pesto) sauce mix, so it was soupy too, which was not good. My husband did not like this dish, but I thought it was okay. May make again when I'm in a hurry- I usually have those ingredients on hand.

—KATIEANNIEB

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Nutrition

Calories
474 kcal
24%

Carbohydrates
53.4 g
17%

Cholesterol
44 mg
15%

Fat
7.9 g
12%

Fiber
3.7 g
15%

Protein
45.1 g
90%

Sodium
680 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bow Tie Tuna Florentine

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 474
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 2.6g 13 %
Cholesterol 44mg 15 %
Sodium 680mg 27 %
** Potassium 695mg 19 %
Total Carbohydrates 53.4g 17 %
Dietary Fiber 3.7g 15 %
Protein 45.1g 90 %
Sugars 7.1g
** Vitamin A 46 %
** Vitamin C 13 %
** Calcium 17 %
** Iron 46 %
** Thiamin 41 %
** Niacin 220 %
** Vitamin B6 39 %
** Magnesium 31 %
** Folate 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.