Tuna Tetrazzini

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  • 1 can (6 oz.) tuna, drained
  • 1/4 lb. Spaghetti
  • 1 cup frozen peas
  • 1 cup sour cream
  • 1/2 t. prepared mustard
  • 1 cup grated mozzarella cheese
  • Pinch white pepper, optional


Preheat oven to 375ºF . Bring a large pot of salted water to a full rolling boil. Add the spaghetti and boil uncovered, stirring occasionally, until cooked al dente, about 8 to 10 minutes. Then, drain but do not rinse. Meanwhile, rinse the peas under running water to remove the ice crystals. Drain well and set aside. In a large bowl, stir the sour cream with the mustard and sherry, if using. Add the drained cooked spaghetti and stir until coated. Then stir in 1/2 cup mozzarella cheese. Add the tuna and peas. Stir just until evenly distributed. Taste and add more mustard or some white pepper, if you wish. Turn the tuna mixture into a deep-dish pie plate. Sprinkle with the remaining cheese. Bake in the center of the preheated oven until hot, about 25 minutes.