Instructions: Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add lemon peel; saute 1 minute. Add breadcrumbs; saute until golden, about 5 minutes. Season with salt and pepper.

Combine cream, tomatoes, peas and 3 tablespoons butter in large deep skillet. Simmer over medium heat until sauce begins to thicken, about 3 minutes. Add tuna and simmer until tuna is cooked through, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain. Add pasta, cheese and parsley to sauce; toss. Season with salt and pepper. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.

This recipe yields 6 servings.

Comments: Both easy and inexpensive, tuna-noodle casserole stretched proteins and carbohydrates to the limits and fed at least a generation of American kids very well. Canned tuna will never go away, but fresh tuna has joined it as a culinary staple, and it stars in this deconstructed version of the classic. All the elements that make tuna casserole so appealing and comforting are here, just slightly rearranged. And there"s no need to serve this on a cafeteria tray: It"s good enough for your best china.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.