Tuna Alfredo on Noodles or Baked Potatoes

Well, after a couple of years of teaching myself to cook a limited variety of Indian vegetarian foods, I am caving to my childrens’ Americanized palates. Not to say that I have given up: I still try to cook a dhal a few times a month, and they still love chapatis (Indian flat bread) and anything Indian that is deep fried such as samosas (as long as I leave out the hot peppers).

At this point, I can only hope that keeping the fragrances of Indian spices alive in our home, and that PJ’s and my enjoyment of Indian food will keep the kids connected until they mature and become more adventurous eaters.

Then maybe Indian food will even have a nostalgic resonance for them which would be no small feat considering the fact that I am not an Indian Ma.

Meanwhile. I am developing a few guaranteed hits that I can whip up quickly between school and bedtime. In fact I am even creating a category for the guaranteed hits. It’s called Guaranteed Hits. (So creative!) This is one is one of a handful I have developed so far. I got the skeletal recipe off a rather generic company site and then made it my own.

Tuna Alfredo

serves 4 (plus leftovers for lunch the next day)

32 oz Alfredo sauce (bought or homemade, I bought)

1 small onion finely chopped

2 cloves minced garlic

any of/or a creative mix of the following:

• 1/2 bell pepper chopped
• 1 cup frozen broccoli florets
• 1 cup frozen or canned peas and carrots
• 1/2 cup chopped olives
• 1/2 cup mushrooms

6 oz can of tuna

Sauté the onions and garlic and mushrooms in a deep pan, then add the sauce, vegetables and tuna and heat up on the stove or in the microwave, stirring often.

Serve over baked potatoes or noodles.