Forget the recipe you’ve been using for years – this tuna casserole is lighter, tastes better and is good for you. What more could you want? The end result includes some of the flavours from the more traditional tuna casserole, but some new ones too. Yum!
Ingredients
- 450g whole-wheat penne cooked al dente
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves minced
- 1 small onion, finely chopped
- 2 tablespoons flour
- 1 cup chicken stock
- 1 cup full cream milk
- 1/2 cup low fat sour cream
- 1/2 teaspoon salt and pepper
- zest and juice of half a lemon
- 1 teaspoon dried parsley
- 2 cup peas
- 100g can tuna in water, drained
- 1 cup each parmesan and mozzarella cheese