Lemon Pepper Mediterranean Vermicelli
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Tuna Gratin
Serves8
Prep Time15 min
Cook Time
5 min
Bake. Grill. Stand Time
58 min
Time to Table78 min
This tuna pasta bake with our flavoured tuna is a hearty comfort family favourite.
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USED IN THIS RECIPE
Ingredients
12 Regular lasagna noodles or whole wheat
3 cups (750 mL) Whipping cream 35%
1 cup (250 mL) Grated Parmesan cheese (reduced fat)
2 tsp (10 mL) Lime zest
4 cans (85 g each) Clover Leaf Flaked Light Tuna - Spicy Thai Chili
1 ¼ cups (300 mL) Sharp cheddar cheese, grated (reduced fat)
1 Large tomato, diced
2 tsp (10 mL) Chopped basil
Salt and pepper to taste
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Cook pasta according to package directions. Preheat oven to 350 F (180 C).
- In a saucepan, mix cream, Parmesan cheese, lime zest (if desired), salt and pepper. Cook over medium-high heat, stirring often, until bubbles form on the wall of the pan and the sauce is slightly thickened.
- Spread about ½ cup (125 mL) of sauce onto a plate of 13 x 9 inches (3 liters). Cover with 3 lasagna noodles. With a spoon, spread a quarter of the remaining sauce over pasta and spread a third of the tuna.
- Repeat twice and end with the last three noodles. Sprinkle with cheddar, add tomatoes, pour the remaining sauce on top and sprinkle with basil. Cover with foil and bake for 45 minutes.
- Remove the foil and place under the grill 3 to 4 minutes to brown the surface. Let stand 10 minutes before serving.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 640 | |
| Fat | 42 g | 56% |
| Saturated Fat | 24 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 120% | |
| Carbohydrate | 45 g | |
| Fibre | 5 g | 18% |
| Sugar | 7 g | 7% |
| Protein | 24 g | |
| Cholesterol | 155 mg | |
| Sodium | 610 mg | 27% |
| Potassium | 350 mg | 7% |
| Calcium | 350 mg | 27% |
| Iron | 2.5 mg | 14% |
Claims per serving
| Source of Fibre | Excellent Source of Protein |
| Source of Calcium |
