SKILLET TUNA VEGGIE
ALFREDO
The flavors of this dish are so good!
I could really overeat on this one.
So quick and easy to make and is great cold out of the refrigerator as
well (with the avocado in it…when cold, you can almost imagine you are eating a
tuna salad). Very good!
2
cans chunk tuna, drained
2 tbsp butter (30 mL)
11/4 cups chopped onion (300 mL)
3 small bell peppers, chopped
Alfredo Sauce:
8 oz regular cream cheese
(250 g)
1/2 cup
whipping cream (125 mL)
1/2 cup
water (125 mL)
3 tbsp Parmesan cheese (45
mL)
1 tsp garlic (5 mL)
(bottled kind)
1 avocado, peeled, seeded and
chopped
In
medium bowl, place tuna.
In
large skillet, in butter, over medium heat, cook onion until turning
soft. Add peppers and cook until as tender
as you would like them. Add vegetables
to the bowl of tuna.
Alfredo
Sauce: In same skillet, combine cream cheese (cut it
up), whipping cream, water, Parmesan cheese and garlic. Cook until all the cream cheese has melted
and the sauce is lovely, thick and smooth…use a whisk. Add tuna and vegetables, stirring to
incorporate well. Heat gently, top with
chopped avocado and serve. If you like
zucchini noodles, you can serve this over zucchini noodles. If you are in maintenance, you may like
Dreamfield’s pasta or you can serve it over your favorite low-carb bread,
toasted.
Yield: 5 servings
1
serving
414.6
calories
29.6
g protein
29.4
g fat
0.7 g fiber
7.8
g net carbs