#txbut092

 

Texas Butter Recipe tuna tetrazzini
Print Pin
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 4
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

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.

© Texas Butter®

 

➕ 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.
➕ Last 12 Recipes

Chuck roast is an American family favorite because of low price and frankly taste. Well, smoke that sucker. Guarantee your
I guess we could call this a lot of things but when we get right down to it, it’s delicious!
Made a nice little cranberry sauce to fit my grilled pork tenderloin and thought it’d be a good time to
Texas Butter Shrimp Creole
Shrimp Creole with a slight twist packed with fresh Gulf Coast shrimp. Throughout the south roux’s go from light to
shrimp Singapore noodles
I used to get Singapore noodles at a buffet for years when I lived at my other place but, The
Pretty good, If you notice in the pic I left the heads and tails on. Next time the heads and
Texas Roadhouse butter authentic
If you're Texan it's a replacement to chips and salsa we use to judge TexMex joints. Texas Roadhouse cinnamon butter
fish tacos recipe
Crispy fish tacos enhance the delicious delicate flavors from the fish. Soft corn tortillas tastes like raw grits. I never
Texas Butter smoked brisket
This is the way I bang out briskets. There's so many smoked brisket recipes I just stick to what I
Texas Butter recipe Shrimp and Fish Sandwich
Simple clean Cajun fish sandwich named after Blackbeard because. Pirates didn't use fryers on the ship. I mean, can you
Texas Butter recipe spaghetti and meatballs
The original dinner was going to be a meatloaf but things changed from the grocery to home. They came out
Perfectly Grilled Flat Iron
Grilled Flat Iron is generally very tender and reminds me of tenderloin. Pick one where the fat is marbled through
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

 

 

4 1 vote
Article Rating