Linguine With Salmon and Tuna |
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Prep Time: 25 Minutes Cook Time: 53 Minutes |
Ready In: 78 Minutes Servings: 8 |
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I love seafood and wanted to make something different from the standard linguine with clams, shrimp, salmon, or tuna. I was out of clams and shrimp, and knew I had cans of salmon and tuna. So, I searched the Internet for Linguine with Salmon and Tuna. I could not find anything (if someone out there has...please, let me know). Note: I'm not a fast cook in preparation...so, the time is an estimate. Ingredients:
1 (15 ounce) can pink salmon (reserve juice) |
1 (12 ounce) can albacore light tuna (discard juice) |
1 (26 ounce) can cream of mushroom soup |
3 small red potatoes, cut into small cubes |
3 garlic cloves, minced |
1 large yellow onion, chopped |
4 green onions, chopped (hold) |
2 tablespoons extra virgin olive oil |
1/4 cup white wine vinegar |
1 tablespoon kosher salt |
1 tablespoon course black pepper |
1 teaspoon crushed red pepper flakes |
1/2 tablespoon parsley |
1/2 tablespoon basil |
1/2 teaspoon thyme |
3/4 teaspoon oregano |
1/2 cup organic spinach leaves (chopped) |
with shredded carrot (hold) |
1 cup 2% low-fat milk |
1 (16 ounce) box linguine (i prefer barilla) |
1 tablespoon butter |
1 teaspoon table salt |
Directions:
1. Drain salmon (remove skin and bones) and tuna. Mix together in a 2 quart bowl and hold.
2. Peel, wash and cube red potatoes. Boil in a 2 quart pot for 15 minutes or until tender and hold. Do not over cook; you don't want them too soft.
3. Heat oil in a 12 skillet over medium heat. Added chopped onion, garlic, kosher salt, course black pepper, crushed red pepper flakes, parsley, basil, thyme, and oregano; sauté 3 minutes. Add white wine vinegar and continue to sauté for 3 more minutes. Add salmon and tuna, stir thoroughly for 1 minute. Reduce heat to medium low and cook for 3 minutes (frequently stirring), covered. Add cream of mushroom soup, milk, green onions, spinach and carrots and thoroughly stir. Increase heat to medium and cook for 3 minutes, covered. Stir in salmon juice for additional flavor. Reduce heat to medium low and cook for 25 minutes, covered, stirring occasionally.
4. While the salmon and tuna cook, put 6 cups of water in a 6-quart pot with the butter and table salt; bring to a boil. Add the linguine and boil for 10 minutes, or until tender.
5. Serve the salmon and tuna sauce over the linguine.
6. You can serve a salad and/or garlic toast with it.
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