1 tuna steak* (about 6 ounces)
1 package (9 ounces) uncooked refrigerated reduced-fat cheese tortellini
Nonstick cooking spray
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1/4 cup finely chopped onion
3/4 teaspoon fennel seeds, crushed
1/2 cup evaporated skimmed milk
2 teaspoons all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
*Or, substitute 1 can (6 ounces) tuna packed in water, drained, for tuna steak. Omit step 1.
1. Grill or broil tuna 4 inches from heat source until fish just begins to flake, about 7 to 9 minutes, turning once. Remove and discard skin. Cut tuna into chunks; set aside.
2. Cook pasta according to package directions, omitting salt. Drain; set aside.
3. Spray large nonstick skillet with cooking spray. Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender.
4. Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes. Serve immediately.
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