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Tuna Florentine

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Tuna Florentine
  • Prep 25 min
  • Total 25 min
  • Servings 4
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Cozy up to comfort food with a quick-and-easy skillet pasta dish. It's complete with veggies.
Jul 12, 2010

Ingredients

  • 1 box Betty Crocker* Tuna Helper
  • 2 cups (500 mL) water
  • 1 2/3 cups (400 mL) milk
  • 3 tbsp (45 mL) butter or margarine
  • 1/4 tsp (1 mL) garlic powder
  • 1 can (170 g) tuna in water, drained
  • 1 box frozen chopped spinach, thawed, squeezed to drain
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1 tbsp (15 mL) lemon juice
  • 2 tbsp (25 mL) grated Parmesan cheese

Steps

  • 1
    In large skillet, stir together uncooked pasta and sauce mix from Tuna Helper box, water, milk, butter and garlic powder. Heat to boiling over medium heat, stirring occasionally. Stir in tuna, spinach and tomatoes.
  • 2
    Reduce heat to medium-low; cover and cook 13 to 15 minutes, stirring occasionally, until pasta is tender. Stir in lemon juice; sprinkle with cheese.

Expert Tips

  • Tip 1
    Variation: To make this a Seafood Florentine, use a can of shrimp instead of tuna. Make sure you drain it before adding.
  • Tip 2
    Substitution: You can use pouch tuna in this recipe instead of the canned tuna.

Nutrition Information

No nutrition information available for this recipe
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