Tuna Florentine

Carol Davis


Kids love this. Even my Mom, who hated tuna, liked this.


☆☆☆☆☆ 0 votes

20 Min
20 Min


  • 2 Tbsp
    butter or margarine
  • 1/3 c
    chopped onion
  • 1 small
    clove garlic, chopped
  • 6 1/2 oz
    can tuna (i prefer albacore), drained and broken up
  • 1 can(s)
    campbell's cream of celery soup
  • 2 Tbsp
    chopped pimento
  • 1/2 tsp
    italian seasoning
  • 1/2 tsp
    worcestershire sauce
  • 2 c
    cooked spinach fettuccine
  • 1/2 c
    chopped walnuts
  • 3/4 c
    cheddar cheese, shredded (in pic i used white cheddar)

How to Make Tuna Florentine


  1. In sauce pan melt butter, add onion and garlic, cook till onion is translucent. Add tuna, cream of celery soup, pimento, Italian seasoning, and Worcestershire sauce, mix well, cook till bubbly.
  2. Place cooked fettuccine in 1-1/2 quart casserole dish, pour sauce over, gently toss until well coated.
  3. Top with walnuts and cheese. Bake at 350 for 20 minutes or till heated through.

Printable Recipe Card

About Tuna Florentine

Course/Dish: Casseroles
Main Ingredient: Seafood
Regional Style: American

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