Categories: casserole, entree, quick, tuna

Ingredients

• 1 6-oz cans water packed tuna
• 1 can sardines
• 8 dried tomatoe slices
• 2 tbsp oil
• 1/2 cup dry breadcrumbs
• 1/2 cup grated pinenuts or parm
• 1 lb rotini
• 1/2 cup thinly sliced green onions
• 1 cup frozen edamame
• 2 tsp dried italian seasoning
• 2 tsp grated lemon peel
• 2 tbs fresh lemon juice
• 1 cup Alfredo sauce

Directions

1. t oven to 400. tuna blend breadcrumbs and pinenuts or parm. Mix in 2 tbs olive oil.

2. Cook pasta in a pot of boiling water with dried tomato slices until just dender, stirring occasionally. Drain well and transfer to a large bowl. Mix in remaining ingredients. Transfer pasta to 3 quart oval baking dish, put 1/.2 cup alfredo sprinkle on top then sprinkle with breadcrumb mixture.

3. Bake until hot and topping is golden, about 25-30 minutes

4. spoon a little alfredo on top after plated.

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