Your favorite comfort food -- tuna casserole: reinvented! This creamy tuna pasta with peas is made in one skillet.
In a large nonstick pot (the skillet in pictures was used only for photos to better show the dish -- use a pot). add in the olive oil. Turn the stove to medium-high heat and once the oil is shimmering, add in the onion. Saute for a few minutes and add in the garlic. Stir until fragrant, about 30 seconds.
Add in 1 cup of the milk, the water, broth, and UNCOOKED pasta shells. Add some salt and pepper to taste (I use about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper). Lower the heat and bring the mixture to a simmer and cook, uncovered, stirring often until the pasta is al dente (according to package directions) The pasta will continue to cook a bit over the next few minutes so don’t overcook it here*.
Stir in the remaining 2 tablespoons milk, Dijon mustard, and 1 tablespoon fresh lemon juice. Add the drained tuna and mix gently until combined. Season with salt and pepper. Let the pasta rest for about 6-8 minutes. It will continue to thicken and get nice & creamy. Stir in the frozen peas.
Add freshly shredded cheddar cheese and fresh parsley as desired. Or serve without the cheese and with additional lemon as desired. Enjoy immediately.
*Depending on the brand (and size) of your pasta there is some variance. You may need to add slightly more liquid toward the end of cooking time if the noodles are absorbing a lot of the liquid. But be careful to not add too much or it will get soupy. There should still be liquid left even after the noodles are tender (it thickens as it sits for a minute).