Meals Matter

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Contributed By: missyb1986
Diabetic cookbook

Cheese tortellini and tuna both provide good sources of protein. Add a green salad to complete this delicious meal.

Ingredients

1 Tuna steak* (about 6 ounces)

1 package (9 ounces) uncooked refrigerated reduced-fat cheese tortellini

Nonstick cooking spray

1 cup Finely chopped red bell pepper

1 cup Finely chopped green bell pepper

1/4 cup Finely chopped onion

3/4 teaspoon Fennel seeds, crushed

1/2 cup Evaporated skimmed milk

2 teaspoons All-purpose flour

1/2 teaspoon Dry mustard

1/2 teaspoon Black pepper

*Or, substitute 1 can (6 ounces) tuna packed in water, drained, for tuna steak. Omit step 1.

Preparation

1. Grill or broil tuna 4 inches from heat source until fish just begins to flake, about 7 to 9 minutes, turning once. Remove and discard skin. Cut tuna into chunks; set aside.

2. Cook pasta according to package directions, omitting salt. Drain; set aside.

3. Spray large nonstick skillet with cooking spray. Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender.

4. Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes. Serve immediately.

Cook's Notes

Great for diabetic cooking

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