Tuna Noodle Casserole with Artichokes and Lemon
Who doesn’t love a good tuna noodle casserole? Well this casserole takes the taste up a few notches with the addition of artichokes and lemon.
Did you ever see those jars of marinated artichoke hearts at the grocery store and wish you could think of something to make with them?
Well here is one of our favorite tuna recipes that will pull you out of your artichoke rut.
This tuna noodle pasta is a winning combination with lots of of garlic, artichokes, lemon, capers and tuna fish. All things that are tremendously good for you. Whole wheat pasta is tossed in a light lemon based sauce that is a nice change of pace.
Lots and lots of garlic is used in this tuna noodle recipe.
Tuna Noodle with Artichoke and Lemon
- 5 cups uncooked whole wheat fusilli (or rotini) pasta
- 1 12 oz. jar marinated artichoke hearts, chopped into small pieces
- 2 tablespoons marinade from artichoke hearts of reserved liquid
- 2 tablespoons butter
- 4-5 cloves garlic (chopped fine)
- 1 lemon
- 2 tablespoons capers
- 2 tablespoons fresh parsley (chopped fine)
- 1/4 cup half-and-half
- 2 6 oz. cans water-packed tuna, drained
- Cook pasta according to package instructions.
- Drain pasta but reserve 1/2 cup of the pasta cooking water. Place pasta back into the pan and stir in the reserved pasta water to keep the pasta from sticking.
- Add a little bit of oil and light salt & pepper to the pasta.
- In a medium skillet, saute garlic in butter and reserved marinade until tender.
- Add chopped parsley to the skillet and cook for about 1 minute.
- Add artichoke and capers to the skillet and cook for about 2 minutes. Squeeze juice of lemon over all.
- Stir in tuna fish and blend in half-and-half. Cook until warm.
- Stir noodles into the pasta.
- Add a little bit more oil if necessary.
- salt & pepper to taste.
