• Ingredients:
  • water
  • salt
  • 8oz dry rotini pasta
  • 8oz package of FunGuy crimini mushrooms
  • 2 shallots
  • 4 tablespoons olive oil, divided
  • 3 6-ounce cans tuna, drained
  • 1½ cups fresh or frozen peas
  • 1-2 lemons, juiced
  • salt
  • fresh ground black pepper
  • fresh parsley, chopped

Tuna noodle casserole is a perfect fall or winter comfort food, but what about when a little summer craving hits? No worries! The FunGuy has tunaed up with a light version!

In this recipe, we’ve taken fresh lemon juice, sweet pops of green peas, and slices of our crimini mushrooms to liven up this usually heavy dish to make for a quick and easy summer time meal!

DIRECTIONS: 

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth, trim the stems and then thinly slice before setting aside. Peel and dice the shallots and set aside. 
  2. Bring a pot of salted water to a boil on the stove and add in the rotini pasta. Allow it to cook 6-7 minutes or until almost cooked through, but not quite. Drain the pasta in a colander of excess water and transfer to a large bowl and cover to keep warm. 
  3. While the pasta cooks, prepare the mushrooms and tuna. 
  4. Heat half of the olive oil in a sauté pan over medium heat. Add the shallot and sauté 2 minutes. Add the mushrooms to the pan and cook another 2-3 minutes. Next, add the tuna to the pan, stirring frequently, and cook another about 4-5 minutes. Stir the peas into the mushrooms and tuna and cook 2-3 minutes longer or until the peas are bright green and tender. Turn off the heat and transfer to the bowl with the cooked pasta. Stir the lemon juice and remaining olive oil into the pasta mixture and season with the salt and black pepper to taste. 
  5. Serve immediately with fresh parsley on top!

Have a Fun meal!