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Prep Time
15 mins
Total Time
35 mins


2 tbsp
30 mL
2 tsp
olive oil
10 mL
celery stalks, finely chopped
onion, finely chopped
2 cups
10% half & half cream
500 mL
2 cans
reduced sodium albacore tuna, packed in water
170 g each
1 cup
frozen peas
250 mL
1 box
gluten-free penne pasta, cooked according to package directions
500 g
1 cup
shredded Cheddar cheese
250 mL


Step 1

Preheat oven to broil. In small bowl whisk cornstarch with 1 cup (250 mL) water until smooth; set aside. Heat oil in large saucepan over medium heat. Add celery and onion; cook 5 to 7 min. until soft. Stir in cream and bring to a boil. Whisk in cornstarch mixture. Let bubble about 1 min., or until thickened. Add tuna, peas and pasta. Cook about 4 min., or until heated through.

Step 2

Pour pasta mixture into 13 x 9-in. (3-L) baking dish. Sprinkle cheese over top. Broil in oven about 3 min., or until sauce is bubbling and cheese is melted.


This dish travels well. Simply reheat in the oven or microwave until warm.
Make this dish dairy-free by substituting vegetable or chicken stock for the cream and substituting 1/2 cup (125 mL) gluten-free breadcrumbs for the cheese.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
13 g
Saturated Fat:
7 g
57 g
2 g
2 g
50 mg
20 g
200 mg
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