1 slice whole wheat bread, toasted
4 oz. whole wheat wide egg noodles
1 cup frozen peas
2 Tbsp. olive oil
2 Tbsp. light butter
1 garlic clove minced
1/4 cup fat free sour cream
1 can (5 oz.) tuna in water, drained
1/2 tsp. seasoned salt
1/2 tsp. paprika
1/4 tsp. cayenne power
1/4 tsp. black pepper
1/4 tsp. salt
2 tsp. grated Romano cheese
Pulse whole wheat toast slice in small food chopper until crumbed.
Cook whole wheat egg noodles according to package directions, adding frozen peas during the last 2 minutes. Reserve 1/4 cup of cooking liquid and drain noodles and peas in a colander and set aside.
Add olive oil to a large pan and melt light butter. Cook minced garlic on low heat sauteing and stir continually in oil and butter, until it begins to brown, about 1 minute.
Turn off heat. Stir in reserved cooking liquid, sour cream, tuna, seasoned salt, paprika and cayenne powder. Season to taste with salt and black pepper.
Serve immediately topped with 1/2 of the bread crumbs and 1 tsp. grated Romano Cheese.