Tuna Mushroom Alfredo Recipe

Name: Tuna Mushroom Alfredo Recipe
Ingredients: 3 Tablespoons butter; 1/2 cup fine-diced sweet onion; 8 ounces white button mushrooms, wiped clean and sliced; 1 large clove fresh garlic, minced; 1/2 cup white wine; 2 Tablespoons all-purpose flour; 1 cup (8 ounces) bottled clam juice; 2 cups half-and-half or cream; 1/2 cup fresh grated Parmesan cheese; 1 cup frozen baby sweet peas; 1 can (6 ounces) solid white albacore tuna in water, undrained; 1/4 cup sliced jarred roasted red peppers (pimentoes); 1 can (5.5 ounces) solid light tuna in water, undrained; 1/2 pound small penne pasta, cooked al dente

Tuna Mushroom Alfredo Recipe was pinched from <a href="http://homecooking.about.com/od/fishrecipes/r/blfish35.htm" target="_blank">homecooking.about.com.</a>

"If you like old-fashioned tuna casserole, you will love this easy gourmet stove-top version of tuna mushroom alfredo. The rich, luscious sauce is perfect over small penne pasta, but feel free to use noodles or your favorite pasta. I've used canned solid tuna here, but you can use chopped fresh tuna or chunk tuna, whichever suits your wallet. Lacto-vegetarians may substitute vegetable broth for the clam juice and omit the tuna...."

INGREDIENTS

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3 Tablespoons butter

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1/2 cup fine-diced sweet onion

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8 ounces white button mushrooms, wiped clean and sliced

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1 large clove fresh garlic, minced

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1/2 cup white wine

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2 Tablespoons all-purpose flour

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1 cup (8 ounces) bottled clam juice

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2 cups half-and-half or cream

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1/2 cup fresh grated Parmesan cheese

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1 cup frozen baby sweet peas

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1 can (6 ounces) solid white albacore tuna in water, undrained

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1/4 cup sliced jarred roasted red peppers (pimentoes)

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1 can (5.5 ounces) solid light tuna in water, undrained

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1/2 pound small penne pasta, cooked al dente

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