Ready in 35 minutes

cornstarch 30 mL
olive oil 10 mL
celery stalks, finely chopped
onion, finely chopped
10% half & half cream 500 mL
reduced sodium albacore tuna, packed in water 170 g each
frozen peas 250 mL
gluten-free penne pasta, cooked according to package directions 500 g
shredded Cheddar cheese 250 mL

Nutrition Description Per serving (1/8 of the recipe):
Calories 420
Fat 13 g
Saturated Fat 7 g
Carbs 57 g
Sugar 2 g
Protein 20 g
Cholesterol 50 mg
Fibre 2 g
Sodium 200 mg


  1. Preheat oven to broil. In small bowl whisk cornstarch with 1 cup (250 mL) water until smooth; set aside. Heat oil in large saucepan over medium heat. Add celery and onion; cook 5 to 7 min. until soft. Stir in cream and bring to a boil. Whisk in cornstarch mixture. Let bubble about 1 min., or until thickened. Add tuna, peas and pasta. Cook about 4 min., or until heated through.
  2. Pour pasta mixture into 13 x 9-in. (3-L) baking dish. Sprinkle cheese over top. Broil in oven about 3 min., or until sauce is bubbling and cheese is melted.

This dish travels well. Simply reheat in the oven or microwave until warm.

Make this dish dairy-free by substituting vegetable or chicken stock for the cream and substituting 1/2 cup (125 mL) gluten-free breadcrumbs for the cheese.

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