About one percent of tuna comes to the market to be sold
fresh. The rest goes to the cannery, because canned tuna is America's most
popular fish.
Tuna has been fished from the warm, temperate parts of the
Mediterranean Sea and the Pacific, Atlantic, and Indian Oceans since ancient
times. As a member of the mackerel family, tuna naturally has a stronger, more
robust flavor than whitefish.
Tuna can cruise up to 55 miles per hour, and they are
constantly in motion. To keep this speed, the tuna eats up to ten percent of
its body weight daily. Depending on the variety, weights average from 10 pounds
up to 600 pounds per fish. The majority of the commercial tuna comes from
California. The average consumption of tuna in America is 3.6 pounds per
person, a year, most of which is canned.
Resource Source: About Home Cooking
Your family
will be asking for more when you serve a plateful of this pleasing skillet
dish.
Tuna Noodle
Skillet
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
2 cups
uncooked egg noodles
1 tablespoon
vegetable oil
1 medium
white onion, chopped
salt and
pepper, to taste
1 (15 ounce)
jar roasted garlic alfredo sauce
1 (4 oz.) can
mushrooms, drained
2 (5 oz.)
cans tuna in water, drained and flaked
parsley,
garnish
Directions:
Cook pasta
according to package directions.
In a skillet,
heat oil over medium heat. Add onions, salt and pepper. Stir and cook about 5
to 7 minutes. Add alfredo sauce, mushrooms and tuna. Stir in pasta. Simmer
about 10 minutes. Garnish with parsley. Enjoy!
That sounds delicious and so quick and easy. Thanks. have a good week. Diane
ReplyDeleteThank you! Have a good one!
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