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Take a leaf out of the nutritious Wild Planet cookbook

The Wild Planet website is chock-a-block with fabulous seafood recipes just like this one:


Makes about 8 servings


8oz rotini pasta 1 Tbsp olive oil 1 1/4 cups diced yellow onion 3 cloves garlic, minced 1/4 cup flour 1 1/2 cups chicken stock 1 1/2 cups milk 1/2 tsp salt 1/4 tsp fresh ground pepper 2 tsp Italian seasoning 6oz sliced baby Bella mushrooms 1 cup frozen peas 2 Tbsp breadcrumbs 1/2 cup chopped sun dried tomatoes 1/4 cup chopped parsley

3 (5oz) cans Albacore Wild Tuna or Skipjack Wild Tuna,


2 (7.5oz) Family Size cans Albacore Wild Tuna or Skipjack Wild Tuna


Preheat oven to 400 degrees F. Cook the pasta according to packaging instructions, drain, and set aside.

Place olive oil in a large sauté pan, set to medium heat and sauté onion and garlic in pan for about four minutes, until onions are soft. Stir in the flour and cook for an additional minute. Pour in the chicken stock and thoroughly whisk. Then, add the milk, salt, pepper, Italian seasoning, tuna, mushrooms and peas. Cook for about 5 more minutes, or until it reaches a simmer and the mushrooms are cooked. Pour the mixture over the noodles and toss together.

Next, pour the casserole mixture into a greased 9×13 baking pan. On top, sprinkle with the breadcrumbs and chopped sun dried tomatoes. Bake for 18-20 minutes, until bubbly and golden brown. Before serving, sprinkle with chopped parsley.

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