Deconstructed Tuna Casserole

Yield: Makes 4 servings

Ingredients

2 tablespoons olive oil, divided

1 clove garlic, peeled and halved

1/2 cup finely crumbled fresh bread crumbs

1 shallot, minced

1/2 cup heavy (whipping) cream

1-2 tablespoons freshly squeezed lemon juice

1 2-inch strip lemon zest

6 ounces angel-hair pasta or capellini

1 can (6 oz.) tuna (preferably packed in oil), drained

freshly ground pepper to taste

minced fresh basil or parsley (flat-leaf)

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Nutrition Facts

Yield: Makes 4 servings

Approximate Nutrient Content per serving:

Calories: 787

Calories From Fat: 378

Total Fat: 42g

Cholesterol: 93mg

Sodium: 277mg

Total Carbohydrates: 72g

Protein: 30g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Bring a large pot of salted water to a boil.

In a medium saucepan over medium heat, heat 1 tablespoon of the oil. Add the garlic and bread crumbs and cook, stirring occasionally, until golden brown about 7 minutes. Remove and discard the garlic. Transfer the crumb mixture to a plate; set aside to cool.

Return the saucepan to medium heat. Add the remaining 1 tablespoon oil and the shallot and cook until the shallot is softened, 3-5 minutes. Add the cream, lemon juice and zest and heat just until bubbles form. Do not let the mixture boil. Reduce the heat to medium-low and cook until thickened, about 5 minutes. Remove and discard the zest. Remove the pan from the heat, cover and set aside.

Add the pasta to the boiling water and cook according to package directions. Drain.

Divide the pasta among plates and top with the sauce. Flake the tuna over the pasta, season with pepper to taste and sprinkle with the reserved bread crumbs and the basil or parsley. Serve immediately.

Please note that some ingredients and brands may not be available in every store.

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