Recipe Details
Serves: 4
Prep Time: 10 mins
Cook Time: 30 mins
Macros: 529 Cals, 51g Protein, 54g Carbs, 10g Fat
🔪 Helpful Kitchen Tools
Ingredients
- 25 oz canned tuna in water
- 4 cups egg noodles (dry)
- 2 tbsp butter
- 2 tbsp flour
- 2 celery ribs
- 1 shallot
- 3 garlic cloves
- 3 cups seafood broth (or vegetable broth)
- ½ cup frozen peas
- 4 oz low-fat cream cheese
- 1 oz pork rinds
Instructions
1) Mise En Place
- Drain the canned tuna
- Finely dice the celery, shallot and garlic cloves
- Cook the pasta per the instructions on the packet
- Crush the pork rinds into fine crumbles
2) Get Cooking
- In a large frying pan over medium heat, add 2 tbsp of butter, celery, shallot and garlic. Saute until translucent and soft, about 3 minutes
- Sprinkle 2 tbsp of flour and cook for 1-2 more minutes
- Slowly add in 3 cups of broth. Bring to a simmer and allow the sauce to thicken, about 5 minutes
- Add in ½ cup frozen peas and 4oz of low fat cream cheese
- In a large bowl, mix the drained canned tuna, the pasta, and the sauce. Mix well
3) Broil
- Transfer into a baking dish
- Sprinkle pork rind crumbles all over the top
- Broil until golden and crispy
🪓 Cooking Hacks
Drain tuna like you mean it. Press out as much water as possible so your sauce stays creamy, not watery.
Add broth slowly. Pour it in gradually while whisking to avoid lumps and get that silky, diner-style sauce.
Crunch insurance. Broil the pork-rind topping right at the end and keep an eye on it—it goes from golden to burnt fast.
