Italian Tuna Melt

Italian Tuna Melt recipe by marissabaker.wordpress.comThis is an Italian version of the Tuna and Pasta Cheddar Melt that I posted several weeks ago. These are quick and easy meals that take me about 20 minutes from start to finish, so they are a popular choice for lunch around here.

Italian Tuna Melt recipe by marissabaker.wordpress.com
tastes great with chicken, too

I had a bit more time a couple days ago and tried this with chicken, which had an excellent flavor. It’s not as fast of a meal option, but if you want to try that variation all you have to to is cook about 1 pound of cubed chicken in olive oil and then remove it from the skillet before cooking the pasta. Add the cooked chicken at the same time as you would the tuna.

Oh, one more thing. The recipe says to crush croutons over the pasta, but I was out so I just seasoned some breadcrumbs like I did for the Cottage Cheese Chicken Bake.

Italian Tuna Melt

2 1/2 cups chicken broth

3 cups uncooked rotini pasta

Italian Tuna Melt recipe by marissabaker.wordpress.com1 can cream of chicken soup or substitute

1 cup milk

2, 5-ounce cans of tuna

1 teaspoon parsley flakes

1/2 teaspoon Italian seasoning

1/4 teaspoon basil

1/4 cup Parmesan cheese

3/4 cup mozzarella cheese

6 garlic and cheese croutons

Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain. Stir the thickened soup, 1 cup milk and tuna into the skillet with the pasta.

Italian Tuna Melt recipe by marissabaker.wordpress.comStir in spices and Parmesan cheese, then sprinkle the mozzarella over the top. Crush croutons. Sprinkle over the tuna mixture and cook until the cheese has melted and mixture is hot and bubbling.

Italian Tuna Melt recipe by marissabaker.wordpress.com

Tuna and Pasta Cheddar Melt

Tuna and Pasta Cheddar Melt recipe. marissabaker.wordpress.comI think I found the original for this recipe on a site for Campbell’s soup, but I changed its ingredients to add carrots and use this cream soup substitute from Center Cut Cook instead of canned soup. Haven’t tried the soup yet in any of my other recipes that call for cream of chicken, but I plan to. The texture is perfect, though the color and taste is a bit different.

Tuna and Pasta Cheddar Melt

print this recipe

2 1/2 cups chicken broth

3 cups uncooked rotini pasta

2 tablespoons butter

3 tablespoons flour

Tuna and Pasta Cheddar Melt recipe. marissabaker.wordpress.com1/2 cup chicken broth

1/2 cup milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup milk

2, 5-ounce cans of tuna

1 cup shredded Cheddar cheese (about 4 ounces)

2 tablespoons dry bread crumbs

2 teaspoons butter, melted

Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain.

print this recipe

Tuna and Pasta Cheddar Melt recipe. marissabaker.wordpress.com
cream of soup substitute

Meanwhile, in a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes. Slowly stir in 1/2 cup chicken broth, then 1/2 cup milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.

Tuna and Pasta Cheddar Melt recipe. marissabaker.wordpress.com

Stir the thickened soup, 1 cup milk and tuna into the skillet with the pasta. Stir in 1/2 cup of cheese, then sprinkle the rest over the top. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture and cook until the mixture is hot and bubbling.

Tuna and Pasta Cheddar Melt recipe. marissabaker.wordpress.com