I love to make something fancy-ish for dinner. It’s fun for me. Buuut, there are some days when I need something simple.
Those are the nothing’s working, I’ve been up since 5am, woe to me days.
Thank goodness for Mac and Cheese… with tuna… and peas.
Husband and I are both big fans of this meal. Yet, it’s another one that I didn’t think I liked. What’s wrong with Shepherd’s Pie and Tuna Mac, younger self? I think we need to have a talk (and yes, then we can have a conversation about time travel and whether or not it’s possible… I’m of the school that it’s not, although I don’t mind shows and movies where they think it is… Tuna Mac to time travel… cool).
This dish is also affectionately known as Tuna Casserole. I’ve been avoiding those words. They have negative connotations. Right?
Push those aside and give it a try.
And hope tomorrow is a much better day.
- pasta, enough for 2-4 people
- 1/2 T olive oil
- 1 small onion, diced
- 1 medium zucchini, diced
- 1/2 t salt, or to taste
- 1/2 C peas (frozen are fine)
- 2 T olive oil
- 2 T all purpose flour
- 1 C (or more) milk
- 1/4 C pasta water
- 1 to 1 1/2 C cheese, grated
- 1 – 0.5oz. can tuna, drained
- Cook pasta.
- Heat pot. Add 1/2 T oil. Add onion, zucchini, and salt. Cook over medium-low for 5-7 minutes, or until veggies are soft.
- Add peas. Cook 2-3 minutes.
- Add 2 T olive oil and flour to pot. Whisk together and cook for 30 seconds. Slowly add milk, a little bit at a time, whisking and letting it thicken between additions. Add pasta water and tuna. Heat until steam rises from the pot, but do not boil.
- Remove from heat. Stir in cheese, a bit at a time.
- Taste and adjust seasoning.