• Cooking Time: 10–12 (inc noodle cook)
  • Servings: 6
  • Preparation Time: 25



  • 3 quarts water
  • 12 oz extra wide egg noodles
  • 1 cup frozen petite green peas
  • 6 oz chunk light tuna in water, drained
  • 2 tbsp butter
  • 3 tbsp flour
  • 1¾ cup chicken broth
  • 12 oz evaporated milk
  • ¼ cup dry white wine


  • In a 5–6 quart pan, bring 3 quarts of salted water to a boil over high heat.
  • Add noodles; cook according to package directions.
  • Add peas to pasta and cook until peas are bright green and tender to bite, about 1 minute.
  • Drain noodles and peas, then return to pan.
  • Blend in tuna.
  • While noodles cook, in a 12"–14" inch frying pan, melt butter over medium-high heat.
  • Add flour and whisk vigorously until a smooth paste forms; stir mixture until it simmers, about 1 minute.
  • In a bowl, mix together broth and milk.
  • Very gradually, add this mixture in small batches to frying pan, whisking vigorously after each addition until smooth.
  • Add wine and cook until sauce simmers and thickens, about 2 minutes.
  • Pour sauce over tuna-noodle mixture and gently stir to mix well.
  • Serve immediately.

Author Credit: Debbie O’Donovan

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