Tuna Tetrazzini

Yield: 4

Ingredients

• 1/2 cup chopped onion
• 1 tbsp margarine
• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 cup grated parmesan cheese
• 1 can (6 1/2 oz) tuna, drained
• 1/2 cup sliced mushrooms
• 1/2 cup chopped ripe olives (optional)
• 2 tbsp fresh minced parsley
• 2 tsp lemon juice
• 6 ounces light ’n fluffy noodles

Directions

1. Saute onion in margarine until tender but not brown.
2. Add soup, milk and cheese; heat and stir.
3. Break tuna into chunks; add with mushrooms, olives, parsley and lemon juice to cream sauce.
4. Cook noodles according to package directions for 5 minutes, drain.

Timing

• 5 minutes

Temperature

• until tender but not brown; heat and stir; cook noodles

Equipment

• knife and cutting surface, saute pan, stirring utensil, sauce vessel, measuring tools, noodle pot, and draining equipment

Arwilda’s edits

Arwilda’s note: Changed “1 can (6 1/2 oz) tuna,” to “1 can (6 1/2 oz) tuna, drained”. The word drained was added above the right end of the tuna ingredient and is incorporated into the settled reading.

Needs review

Uncertain uncertainties: The scan ends immediately after drain, before the noodles and cream sauce are combined or served. Candidates: “The scan ends immediately after drain, before the noodles and cream sauce are combined or served.”.