Tuna Casserole

1 can of Albacore tuna (organic available)
2 cups of organic chicken broth
1 pint of organic whipping cream
1 bunch of asparagus spears (organic or farmer's market)
1/2 cup of sliced button mushrooms (canned organic is available)
6 pieces of sun dried tomato (organic)
1 slice of lemon (organic)
1 tblsp of capers (organic available)
1/2 small onion (organic available)
3 cloves of garlic (organic available)
1/2 cup of parmesean reggiano cheese (organic available)
1/2 lb of Orzo or Penne pasta (wheat and organic available)
1 teasp sea salt
1 teasp pepper
1/2 teasp basil
1 bayleaf
2-3 tblsp Extra Virgin Olive Oil

The above ingredients are available as organic (pesticide free/additive free) in health food stores and some chain grocery stores. Try to buy organic when possible. If you can't find organic just yet, don't let that deter you. Just make it with conventional foods and you will still see the health benefits of making a meal from scratch. You will need a food processor and a large skillet.

Pasta:
To get started, boil 2 1/2 cups of water with a drop of olive oil for the Orzo. When water begins to boil, add Orzo and stir frequently! (Orzo sticks easily) Boil pasta until el dente, drain in colander, rinse with cold water and cover with plastic wrap or wide pot lid.

Tuna topping:
Next, heat olive oil in the skillet on low medium. Chop the garlic, onion, and sun dried tomatoes in the food processor until fine, then add to skillet. In food processor, chop the lemon slice, capers and asparagus spears on pulse. You want it chunky in around 1/4 inch chunks. Add mixture to skillet. Open the tuna, drain well and add to skillet. Drain off your sliced mushrooms then add them as is to skillet (do not chop). Sautee briefly then add 1/2 the chicken broth and 1/2 the whipping cream. Add more to desired thickness. Add basil, bayleaf, salt and pepper, let simmer on low for twenty minutes, stir occasionally. Serve over Orzo.

This dish takes about 45 minutes to prepare and what an alternative to cardboard flavored tuna-so-help-me!