Mexitalian Tuna Casserole

This is real quick if you have pasta that you have pre-cooked and cold in the fridge. It is also good if you don’t really like tuna but want to incorporate fish into your diet. You can almost pretend it’s chicken.

1 can albacore tuna, drained
1/2 cup marinara (tomato) sauce
1 1/2 cups cooked whole wheat penne (or other pasta)
1/4 cup pre-grated parmesan cheese
1/4 cup fat free mozzerella (or low fat)
Olive oil
Salt and Pepper
Emeril’s Southwest Essence

Heat TEFLON pan to medium. I emphasize nonstick because if you attempt this in a regular pan, you will most likely end up with pasta welded to the bottom of it.

Put enough olive oil to cover the bottom of the pan. Throw in pasta, add salt and pepper to taste, stir vigorously but don’t aggrevate that “tennis” elbow. Stir in entire can of tuna… break up large chunks, if any. Stir in marinara sauce. Add Emeril’s Essence to taste (BAM!). Add mozzerella. Stir till mozzerella is melted. Everything should be pretty hot by now, dish up and put parmesan on top. Eat and grow.