Healthy Recipes

Directions

Ingredients

• 1/3 cup pine nuts
• 6 sun-dried tomatoes, (not packed in oil)
• 6 ounces dried wide egg noodles
• 1 onion, peeled and quartered
• 1 stalk celery, quartered
• 1 green or red bell pepper, seeded and cut into chunks
• 1 clove garlic, crushed and peeled
• 2 teaspoons canola oil
• 2 tablespoon all-purpose flour
• 2 cups low-fat milk
• 1/2 cup reduced-fat mayonnaise
• 1 9-ounce ca chunk light tuna in water, drained and flaked
• 1/2 cup grated Gruyère cheese
• 2 tablespoon finely chopped fresh parsley, or basil
• Lemon juice, to taste
• Salt & freshly ground pepper, to taste

Cooking Instruction

Step 1

Preheat oven to 350°F.

Step 2

Spread pine nuts in a shallow pan and bake for 5 to 7 minutes, or until lightly browned; set aside.

Step 3

Increase oven temperature to 425°F. Lightly oil a 3-quart baking dish or coat it with nonstick spray.

Step 4

Soak sun-dried tomatoes in hot water in a small bowl until softened, about 20 minutes. Drain and set aside.

Step 5

Cook noodles in boiling salted water until al dente, about 6 minutes. Drain and refresh under cold running water. Drain and set aside.

Step 6

Meanwhile pulse reserved tomatoes, onion, celery, bell pepper and garlic in a food processor until finely chopped.

Step 7

Heat oil in a large skillet over medium heat. Add vegetables and cook, stirring occasionally, until softened, about 8 minutes. Add flour and cook, stirring, for 1 minute. Add milk and bring to a boil, stirring, until thickened, about 4 minutes. Remove from heat. Stir in mayonnaise, tuna, cheese and parsley (or basil). Season with lemon juice, salt and pepper.

Step 8

Gently mix reserved noodles into tuna mixture and spoon into prepared baking dish. Sprinkle with reserved pine nuts.

Step 9

Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.