MODERN TUNA CASSEROLE
I loved tuna casserole as a kid and found myself craving it as an adult. However, the massive amounts of fat and salt in the traditional recipe were a turnoff healthwise, and it just didn't taste as good as I remembered. I reconfigured the recipe to include more vegetables and the result was delicious. -Rebecca Blanton, St. Helena, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean., In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.
Nutrition Facts : Calories 372 calories, Fat 11g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 767mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
ALBACORE ROASTED IN A BED OF LETTUCE
This is inspired by a traditional Provençal tuna dish. Albacore works just as well. It has a lot going for it as a New Year's dish, what with all the green leaves and the fish - lots of prosperity. Saffron is optional. I like to serve the lettuce, cut into strips, on the side.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Make small slits in the tuna steaks with the tip of a paring knife and slide the anchovy pieces into the slits. Season the steaks with salt and pepper and set aside. Measure the thickness of the tuna steaks; this will determine the roasting time.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or saucepan and add the onions. Cook, stirring, until onion is tender, about 5 minutes. Add the garlic, stir until it is fragrant, 30 seconds to a minute, and stir in the tomatoes, optional saffron, salt and pepper to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Taste and adjust seasoning.
- Heat a large, heavy ovenproof casserole over high heat and add the remaining tablespoon of olive oil. Season the tuna steaks on both sides with salt and pepper and sear for 30 seconds on both sides (make sure the pot is hot when you add them or they will stick). Transfer to a plate. Stir in half the tomato sauce, scraping the bottom of the pan to deglaze, and remove from the heat.
- Lay half the lettuce leaves over the tomato sauce and place the tuna steaks on top of the lettuce leaves in a single layer. Cover the steaks with the lemon slices, and spoon on the remaining tomato sauce. If there are any more lemon slices, lay them over the tomato sauce. Top with the remaining lettuce leaves. Pour the wine into the pot.
- Cover tightly and place in the oven. Bake 1 1/2-inch thick steaks for 15 minutes, 2-inch thick steaks for 20 minutes.
- To serve, remove the lettuce to a cutting board and slice in thin strips. Transfer the tuna to a warm platter. Remove the lemon slices and discard if desired. Bring the sauce in the pan to a simmer over high heat and reduce for about 5 minutes. Stir the sauce, and spoon over the tuna. Garnish with the lettuce, or serve it separately in a bowl. You can also discard it, but I like the taste and texture. Slice the fish across the grain and serve.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 1 gram, Sodium 1053 milligrams, Sugar 6 grams, TransFat 0 grams
BEST TUNA CASSEROLE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
- Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g
ALBACORE TUNA CASSEROLE
It is a healthy alternative to mayonaise based casserole . It is quick and easy to make for a heat at work lunch Adapted from Eating for Life p121.
Provided by SaltNPepper
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook rotini pasta following package directions.
- Coat a casserole dish with cooking spray.
- Place cooked pasta in the casserole dish and add tuna, soup, soy milk and peas, celery seed, mix well.
- Bake in microwave until mixture is hot and bubbly, about 8-10 minutes (depending on oven power).
- Remove from microwave, let stand for a few minutes.
Nutrition Facts : Calories 309.5, Fat 2.8, SaturatedFat 0.6, Cholesterol 17.8, Sodium 220.1, Carbohydrate 49, Fiber 3.7, Sugar 3.1, Protein 20.7
GOURMET TUNA (ALBACORE) CASSEROLE
Ok, when you annouce that your having Tuna casserole to the family, they usually smirk and crinkle their noses, right? Well, I developed this recipe to overt the usual "uugh, can I eat something else". So as to fool my kids, I jazzed up the original verision and came up with this one, and it is very good! I never use chunky light tuna, as I can not stomache the smell or texture. I buy the albacore canned tuna from Costco. It's firm has a mild flavor and low aroma. Hope you enjoy this! Also, if your one who like a topping on your casserole, just make a bread crumb or crushed cornflake topping and bake in the oven for 15 min @ 350 degrees. I'll put the crumb topping recipe here for you as well.
Provided by Chef Angie S.
Categories One Dish Meal
Time 35m
Yield 1 9x13 pan, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In large pan, add butter and saute onion and garlic till tender, over med/high heat. Add cream cheese, half-n-half and soup. Mix together. Add in salt, pepper and celery seeds. Heat through, add in grated parmesan cheese and remove from heat. Next, add cooked pasta and stir till coated. Fold in frozen peas.
- In buttered 9x13 pan, pour in casserole. Sprinkle cheddar cheese on top and place buttered crumb topping on, evenly. Bake approximately 15- 20 minute or till topping is browned an casserole is bubbling. Remove from heat and serve. Serve with a side salad and garlic bread.
Nutrition Facts : Calories 703.4, Fat 33.5, SaturatedFat 19.4, Cholesterol 105.3, Sodium 1043.6, Carbohydrate 70.5, Fiber 3.7, Sugar 4.1, Protein 29.6
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