1/2 lb. piece of tuna fillet
1 box rotini pasta
2 cups half and half
2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. cayenne pepper
1 box (10 oz.) frozen peas, thawed
1/2 cup grated Parmesan cheese
1/3 cup toasted walnuts, coarsely chopped
Heat oven to 450 degrees.
Coat a small baking pan with nonstick cooking spray.
Add tuna to pan and bake for 12 minutes or until fish flakes easily when tested with a fork. Keep warm.
Meanwhile, cook pasta following package directions.
Drain and return to pot.
While pasta is cooking, whisk together half and half, cornstarch, salt, nutmeg and cayenne.
Place in medium size saucepan and bring to a boil.
Simmer for 1 minute until sauce thickens.
Add peas and simmer until peas are heated through.
Remove from heat, stir in 1/4 cup of the Parmesan cheese.
Stir sauce into drained pasta.
Flake the tuna into bite size pieces and gently stir into pasta.
Top with remaining 1/4 cup of cheese and the nuts and serve.