TLC in the Kitchen

“Butter, Lemon, Fish, what an amazing dish!!”-TLC

This is a revamped classic tuna casserole,  Putting big emphasis on revamped, I bought some lemon pasta and thought, “hmm  what can I do” well this is the result. Full of complimentary flavors you may want it once a week. Well, let’s see what you think. I can’t wait to hear.

One skillet wonder

INGREDIENTS:

2 cans of Albacore tuna packed in water and undrained

2 cups of lemon pasta

3 Tbsp of Mini capers

3 Tbsp real salted butter, unsalted ok

1/2 cup of diced yellow onion

1/2 cup artichoke hearts, bottoms only undrained brine

1 3/4 cup of water

3/4 cup of milk

1/2 cup fresh grated parmesan cheese

1  cup sour cream reserve til  the end

2 tsp salt or to taste

2 tsp black pepper

INSTRUCTIONS:

In large nonstick skillet, melt butter over medium heat, let skillet get hot so those onions sizzle, their up next, cook until transparent, now everything but the sour cream and cheese goes in.  Be careful not to drain water from tuna or artichokes, we need that for extra flavor.  Cook according to pasta directions, as far as time goes only.  Bring to boil, reduce heat, cover with lid and simmer until pasta is done. After liquid is absorbed transfer to bowl or casserole dish and add sour cream & cheese, blend until incorporated. Enjoy the compliments!