Mediterranean Tuna Casserole
Tuna casserole with pasta, peas and capers.
![MediterraneanTunaCasserole-1000x383](/-/media/project/dole/recipe-images/mediterraneantunacasserole-1000x383.jpg?h=383&w=1000&rev=85895128ed9d4bcb845c1fa80b7e9a2b&hash=3C7B73664632B74A94F525F67982138A)
Ingredients
- 8 ounces mafalda pasta or other medium-shaped pasta
- 1 lemon
- 1 tablespoon olive oil
- 1 package (8 ounces) slice DOLE® Mushrooms
- 1 large clove garlic,minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 1 tablespoon capers, drained
- 1 cup chicken stock
- 1 can (12 ounces) chunk light tuna, drained
- 2 cups DOLE Spinach, coarsely chopped
- 1/2 cup frozen peas
Directions
- Bring a large pot of water to a boil. Cook pasta according to package instructions.
- Meanwhile, zest the lemon and squeeze the juice into a small bowl. Set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, garlic, salt and pepper. Cook for 5 minutes until mushrooms are brown. Sprinkle the flour over the mushrooms and cook for 2 minutes longer until browned. Add the reserved lemon juice, capers and chicken stock. Cook for 1 minute longer, stirring occasionally, until mixture is thickened. Remove from heat.
- Drain the pasta and add to the skillet along with the tuna, spinach and peas. Toss well to coat.