Italian Fish Recipes - Tuna, Fennel and Rotini Casserole

Ingredients    

• 1 1/2 cups dried rotini pasta

• 2 tablespoons butter or margarine

• 3/4 cup seasoned croutons, slightly crushed

• 2 cups sliced fennel (about 2 small fennel bulbs)

• 1 10-ounce container refrigerated light Alfredo sauce

• 2 tablespoons capers, rinsed and drained (optional)

• 2 6-ounce cans firm-chunk tuna (packed in oil), drained and broken up

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Method:

1. Preheat oven to 375°F. Cook pasta according to package directions; drain.

2. Meanwhile, in a medium saucepan melt butter over medium heat. In a small bowl combine croutons with t tablespoon of the melted butter; toss to coat.  

3. Add fennel to the remaining butter in saucepan. Cover and cook for 6 to 8 minutes or just until fennel is tender, stirring occasionally.

4. Stir in cooked pasta, Alfredo sauce, and, if desired, drained capers. Fold in drained tuna.

5. Transfer tuna mixture to a 1 1/2-quart casserole. Top with croutons. Bake about 20 minutes or until heated through.