Charlie's Baked | Texas Butter Recipes

Name: Tuna Tetrazzini
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 12 oz spaghetti (angel hair prefered); 24 oz tuna (='s 2 cans in olive oil); 1/4 cup milk; 12 oz alfredo sauce; 1 cup mushrooms (fresh sliced); 1/2 cup english peas (frozen and optional); 2 oz pimentos ( diced); 1/2 cup parmesan (shredded); 2 oz capers

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4.5 from 4 votes

Tuna Tetrazzini

Okay, so I made a new recipe template that I have to be more precise with the measurements and outcome. Just a little note because I have nothing entertaining to say, nothing I buy has the words fat free. However, I will buy real olive oil over vegetable oil. Around here a product is purchased with the least amount of scientist involved as possible. Although this particular recipe is better on the ass, it’s products were bought for pure.

I didn't make the alfredo sauce because of time but will write one up next time.

I also like the dirtier tuna (is it tuna?) in olive oil. Don’t judge me 😉

Course Main Course

Style American

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings

Calories 890kcal

Author Shawn

Ingredients

12 oz spaghetti (angel hair prefered)
24 oz tuna (='s 2 cans in olive oil)
1/4 cup milk
12 oz alfredo sauce
1 cup mushrooms (fresh sliced)
1/2 cup english peas (frozen and optional)
2 oz pimentos ( diced)
1/2 cup parmesan (shredded)
2 oz capers

USA - Euro

Instructions

Go ahead and get your oven cranked up to 350 degrees
In a large pot of water salted and olive oiled, boil your angel hair pasta (broken three times) too extra al dente. That should take about 5 minutes.
Drain the pasta and set aside.
Take your large Pyrex 15 x 10 and rub a little bit of butter on the insides.
In a large bowl fold in your tuna, milk, Alfredo sauce, mushrooms, peas, and pimentos until mixed well.
Combine spaghetti into the mixture carefully/evenly. The more you mix the more you can turn it into mashed ugg. Go easy turbo
Now dump all that's in the bowl into your Pyrex and even out.
Sprinkle all of your parmesan over the top.
Cover the top with aluminum foil and bake for 45 minutes.
Remove the cover and bake another 15 minutes. This might take 30 minutes. Once it was ready at 15 minutes and the other it was ready at 30 must have something to do with the temperature outside.
When ready pull that sucker out serve it up, enjoy! Throw some capers on it or go with what you got.

➕ Nutrition

Nutrition Facts

Tuna Tetrazzini

Amount Per Serving (355 g)

Calories 890 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 12g75%

Cholesterol 96mg32%

Sodium 1782mg77%

Potassium 716mg20%

Carbohydrates 72g24%

Fiber 4g17%

Sugar 6g7%

Protein 70g140%

Vitamin A 790IU16%

Vitamin C 20.4mg25%

Calcium 215mg22%

Iron 4.4mg24%

* Percent Daily Values are based on a 2000 calorie diet.

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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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Charlie’s Baked

Tuna Tetrazzini

Ingredients

Instructions

➕ Nutrition

➕ Last 12 Recipes