directions
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1
Mash the tuna, then mix in the green onion, garlic and bread crumbs
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2
Add the lemon peel, Parmesan cheese and salt and pepper to taste
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3
Mix in just enough milk to bind the mixture
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4
Make triangles according to instructions for making filled pasta in the Making Pasta chapter
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5
You can assemble triangles as directed using the Popeil Ravioli Cutter for smaller shapes to make about 60 triangles or by hand method to make larger shapes
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6
Beat the remaining egg
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7
Be sure to brush bottom layer of dough with egg before placing stuffing on it and then covering with the top layer of dough
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8
Pinch the edges of the dough together to seal
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9
Cook the triangles until al dente
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10
Do this in batches if necessary, then drain the pasta
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11
Serve the triangles in White Wine Sauce (see previous page) or the Marinara or Alfredo Sauce from the Sauces Chapter
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12
Pass freshly grated Parmesan cheese at the table.
TUNA TRIANGLES
ingredients
- 1 full load of pasta dough made into triangles
- 2 (7 ounce) cans water-packed tuna, drained
- 1/3 cup green onion, finely chopped
- 2 garlic cloves, crushed
- 1-1/2 cups fresh white bread crumbs
- grated peel of 1/2 lemon
- 1/3 cup freshly grated Parmesan cheese
- salt and freshly ground black pepper to taste
- about 1/2 cup milk
- 1 egg, beaten
- freshly grated Parmesan cheese for garnish