Bow Tie Tuna Florentine

  • Recipe By
  • Published Aug 14th
  • Ready In50m
  • Servings4
  • Calories437
A classy version of tuna casserole. A creamy pesto sauce with spinach, bow tie pasta and tuna. Serve with warm French bread and wine for an elegant 'hot dish.'

Bow Tie Tuna Florentine Ingredients

The following are the ingredients needed to make delicious Bow Tie Tuna Florentine for 4 servings:

  • 1 (8 ounce) package farfalle (bow tie) pasta
  • 1 tablespoon margarine
  • 1 1/4 cups milk
  • 1 (1.2 ounce) package creamy pesto sauce mix
  • 2 cups fresh spinach, rinsed and thinly sliced
  • 1/2 cup sliced fresh mushrooms
  • 3 (5 ounce) cans tuna, drained
  • 3 roma (plum) tomatoes, chopped

Bow Tie Tuna Florentine Cooking Instructions

  • Prep15m
  • Cook30m
  • Ready In50m

To cook Bow Tie Tuna Florentine, you need about 15 minutes of preparation time. The time needed to cook this Bow Tie Tuna Florentine is about 30 minutes , and you can serve your Bow Tie Tuna Florentine within 50 minutes . The following are the steps to cook Bow Tie Tuna Florentine easily:

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
  3. 3 Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.

Nutrition Facts

Per Serving: 437 calories; 7.6 grams of fat; 53.4 grams of carbohydrates; 37 grams of protein; 34 milligrams of cholesterol; 664 milligrams of sodium.

  1. Sep 13th 2009

    I didn't have pesto sauce mix or mushrooms, so I used 1/2 cup of dried basil and half a can of condensed cream of mushroom soup (although it probably would have been fine with the whole can) ...

  2. Aug 19th 2009

    This is a keeper for our family. I don't eat meat and I can easily leave the tuna out of this or take my share before adding the tuna last. The only change I made was to replace the milk wit ...

  3. Aug 13th 2009

    Really good for a canned tuna recipe! I'm impressed. I did have to make some changes, mostly because I couldn't find the creamy pesto sauce mix. I did find a non-creamy pesto sauce mix (S ...

  4. Jan 13th 2006

    Very nice, enjoyed it but I should have used all albacore tuna. Found it needed a little more seasoning. Since I don't eat them, I left out the mushrooms but I did toast a few pine nuts (1/ ...

  5. Sep 12th 2005

    Good, filling meal. I messed up a little bit and used pesto sauce instead of pesto sauce MIX, but I added a tbsp of flour to thicken my watery mess up a little bit and it worked great. I als ...

  6. Oct 10th 2003

    What a classy and utterly delicious dish! I now know how to properly wilt spinach! I love the texture of the cool chopped tomatoes over this hot savory dish. This recipe is easy and will ...

  7. May 22nd 2003

    I don't know if I would consider it an "elegant" dish, but it looks good & tastes pretty good too. Next time I'll try it with chicken- the tuna tasted funny in it. I used just a regula ...

  8. May 22nd 2003

    We really liked this. Don't like the pesto sauce mix so I used garlic & herb sauce. 2 can's of tuna is plenty. Bow ties were very nice. I near doubled the mushrooms and added way more th ...

  9. Oct 10th 2002

    Delicious! Great change from traditional tuna noddle casserole. I couldn't find creamy pesto seasoning so followed a previous review and made white sauce and added pesto seasoning (spice s ...