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Thursday, January 1, 2009

Hickory Smoked Tuna Casserole

2 pkgs Hickory Smoke Tuna from Starkist Creations
1 pkg frozen peas
1 onion chopped
1 pkg portobello mushrooms, chopped
2 tbsp marsalla wine
1/4 cup chicken stock
1 tbsp garlic
1/4 cup milk
1/4 cup heavy whipping cream
1/2 pkg bacon, low sodium

In a deep pan, fry up the bacon until crisp. Remove bacon from pan. In the bacon drippings, add the onions and garlic and saute until soft. Add the mushrooms and the stock and bring to a simmer. Add the marsala wine. Add the peas and tuna and continue sauteeing for about 5-10 minutes. Add the milk and the cream at the last minute. Bring to a boil and shut off the stove immediately. You can serve over rice or noodles.