What To Do With Leftover Tuna
Leftover tuna? Check.
Leftover egg noodles? Check.
Tomatoes that need to be used up? Check.
What else? Let’s add spinach. Ok, that sounds good.
And I think we have a Rachel Ray worthy meal (yes, all in under 30 minutes).
NOTE: I apologize for all the noodle and pasta postings lately – it’s just what the body wants!
The Boy’s Reaction: “Mmmmm . . . I really like this sauce!”
Leftover Tuna Pasta
2 T olive oil
4 cloves of garlic, minced
2 tomatoes, chopped
2 cups of baby spinach
3/4 cup of large chunks of cooked tuna
1/2 cup of milk (I used non-dairy milk, which worked well)
egg noodles (cook 1/4 lb dry pasta)
2 t dried basil (if you have fresh, that will work better!)
salt and pepper to taste
Heat olive oil in large pan. Add garlic. Cook until golden. Add tomatoes and cook until soft – can range between 5 to 10 minutes. Add milk. Cook until liquid boils. Bring down to a simmer. Add spinach and tuna. Cook until spinach is half wilted (should happen quickly). Add noodles and basil. Mix ingredients evenly. Cook until liquid thickens – another 5 to 10 minutes.
Flavor with salt and pepper. Enjoy.
Be cautious about bringing leftovers to work. Microwaved fish will make your coworkers gag.