Recipe by Ruth Burk
"A quick, creamy pasta dish with tuna and peas."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry fettuccine pasta
1 (6 ounce) can
1 (15 ounce) can
1/2 (16 ounce) jar
Alfredo-style pasta sauce
Because my family likes a crunchy topping on tuna casserole, I added 1/2 cup of half & half to the mix so I could bake it for twenty minutes with toasted Italian bread crumbs on top. I also broke my raw noodles into two inch size pieces (this I do inside a gallon plastic bag so the hard pasta doesn't scatter), so that the dish was easier to eat. It was very good and easy to prepare.
I used bowtie instead of fettuccine, and I think I would try this again, but it's a little bland. But, that's actually good in our house, because of picky eaters.
This was a quick and easy weeknight meal, and really great comfort food! I subbed in rotini and frozen peas, since it's easier to eat than fettuccini and canned peas gross me out. I drained the pasta overtop the peas so that they'd defrost but not really cook, and added it to the sauce. Also threw in a handful of chopped bell pepper and onion I've been trying to get rid of and it added a little color. I'm not sure where the time of 35 minutes came from...it took me about 5 to chop the extra veggies while waiting for the water to boil, 10 to cook the noodles, and another 5 to heat up the sauce and throw everything together. I will definitely make this again.
I thought this was excellent! I did use frozen peas, because I don't care for canned....and I used angel hair pasta instead of fettucine. Thanks, I will definitely make this again!
a tasty and quick lunch (even for me!). i used macaroni and campbell's cream of mushroom because i didn't have any fetuccini or alfredo sauce on hand but it worked out nicely. the oregano lends a distinct flavor to the dish.
This was great, quick, easy and still good reheated. In other words, everything you want in a weeknight dinner. I did add a good amount of grated parmesean cheese to the jar sauce as I don't like the odd taste in store-bought alfredos, but other than that, I wouldn't change a thing.
I just kinda used this recipe as inspiration and made a hefty portion for myself for dinner. i used all the ingredients except oregano and basil (didn't have any) It turned out really good!! I didn't measure anything so I wouldn't know about the proportions of the recipe, I just used the ingredients it has listed, minus the last 2.... yummy yummy!!
Did this recipe exactly as directed, except I used sundried tomato alfredo sauce. Turned out really well, and was even good the next day for lunch. Good way to use up some leftover ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Tasty Tuna Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 166
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See a pasta dish that's based loosely on a classic diner lunch combo.
See how to make truly tasty tuna burgers.
A quick-and-easy pasta for no-fuss weeknight dinners.