read, cook, eat: Zucchini and Tuna Something SomethingMarch 11, 2011
Soon, though it doesn’t seem like some days, it will be spring. But I need something green, right now. I was thinking pasta primavera but found Zucchini and Tuna Papardelle (busted: I occasionally read Oprah magazine). The zucchini strips were just the right crispy springy texture. So much so that I recommend nixing the pasta from Liz Pearson’s original recipe altogether. However, my version needs a name better than Zucchini and Tuna. Maybe Zucchini and Tuna mais pas de papardelle? Nope. I’ll take to lunch whoever comes up with a swanky name for this adaptation of Oprah magazine’s fancy take on tuna noodle casserole.
Zucchini & Tuna Something Something
- 4 shallots, thinly sliced
- 2 Tbsp. butter
- salt and pepper to taste
- generous splash white wine (plus a glass for you while you cook; not chardonnay. blech)
- 1/2 cup chicken stock
- 1/2 cup cream
- 1 cup frozen peas
- excessive amount of finely grated Parmesan cheese (at least two handfuls)
- 2 cans tuna
- 3-4 small* zucchini, sliced into ribbons
- 1/4 cup chopped chive
- 3 Tbsp. lemon juice
1. In a deep skillet on medium heat, saute the onions until golden. Add the wine and cook down for 3-4 minutes. Add the stock and continue cooking for another 3-4 minutes.
2. Reduce heat a wee bit and slowly add cream while stirring. Simmer until thickened. Then add peas, a handful of cheese and the tuna, stirring until the peas are cooked: couple minutes.
3. Add the zucchini, chive, lemon juice and salt and pepper. Toss for couple of minutes then transfer to platter or directly to bowls. Garnish with a little more cheese. Okay a lot more cheese.
* I tested this recipe twice. The first time was with small zucchini and the second with larger 7-inchers. The larger slices were much harder to toss with the tuna mixture and broke. Very un-Oprah. Very un-Martha as well.