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Tuna Pasta Italiano

This unique tuna recipe replaces your old tuna casserole with a contemporary flare! Cheddar and broccoli soup can be found in some supermarkets and adds intense cheese flavor to the dish. Enhance your tuna with some frozen shrimp, if you wish.


2 tins tuna in water, drained

¼ - ½ lb frozen shrimp, defrosted with tails removed (optional)

6 – 12 large olives, Calamata or Fiorinate

4 – 6 diced mushrooms, white or Cremini

¼ - ½ zucchini, diced (optional)

chopped parsely, optional

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1 tin Cambell’s cheddar & broccoli soup

½ - 1 cup shredded Mozzarella cheese

4 – 6 tbls bacon-onion dressing/PC Cheddar & Roasted Veggie Dip (or, try Helluva Good Dip French Onion) or similar thick and flavourful dip or dressing

freshly ground Tellicherry Peppercorns or other black pepper, to taste

4 – 6  servings pasta noodles:  spaghettini, rotini, linguini, penne, etc.

coarse salt to taste, tossed with the drained noodles


Drain the water from the tuna into a small to medium sized mixing bowl.  Add the tin of cheddar soup and whisk lightly so as not to break up the broccoli in the soup.  Add the dressing and pepper, combining lightly.  Fold in the mozzarella cheese.

In a medium-sized lidded casserole dish, flake the tuna and add the zucchini, if desired.  Add the defrosted shrimp, optional.  Tear the flesh from the olive pits and add to the casserole dish.  Add the diced mushrooms. Cook on high in microwave for 5 minutes, then reduce to low for 40 minutes.

Boil the noodles according to package directions, 10 – 20 minutes.  Drain and toss with coarse salt and a little flavoured olive oil, if desired.

Serve sauce tossed with pasta with a more robust white wine.

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