One of my teenagers has decided to stop eating any animal that walks on four legs. This has limited my cooking options slightly but not too much. I like cooking with chicken and fish more than beef and pork anyway and I feel better after the lighter meals.

Anyone who says not to combine fish and cheese has never made cream tuna. My mom used to make a version of it and plop it on toast for a quick hardy meal. Now that I’m gluten free and don’t buy into the overly-priced replacement breads that all seem to have the consistency of pound cake, I like to mix things up a bit with mom’s old recipes.

Tonight I made Cream Tuna Pasta for dinner. Everyone loved it.

  • 1 bag Trader Joe’s Organic Brown Rice Fusilli Pasta
  • 1 pat butter
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 1 package cream cheese
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can tuna in water, drained
  • 1 – 2 sprigs of fresh thyme leaves (removed from stem)
  • salt and pepper to taste

Fill a large pot with water and place on high to boil. Once boiling, put pasta in the water and stir to keep it from clumping. Cook until tender (test by taste testing – remove from boiling water, allow to cool a moment, then bite.)

In a sauce pan, melt butter and saute garlic until fragrant. Add cream cheese and a splash of the water. Stir until thick. Keep adding a little of the water at a time and stir until cream cheese is melted. Add Peas and Corn and stir. Simmer for a few minutes to cook vegetables. Add tuna, thyme, salt and pepper and stir.

Drain pasta and put it back in the pot. Add the cream tuna sauce to the pasta and stir until all the pasta is coated. Serve in with your choice of side or by itself.