Lemon Pepper Tuna Casserole Recipes

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LEMONY TUNA NOODLE CASSEROLE



Lemony Tuna Noodle Casserole image

From Coastal Living magazine October 2010. My sister made this for a baby shower we attended this weekend and the response was overwhelming - EVERYONE - including the mama-to-be, wanted this recipe!! We never grew up with tuna casserole (our mother is from Spain), but for a first time try, this one was out of the park. Definitely nice enough for company, and easy to make! The only changes she made were to add a few grinds of black pepper and she subbed one of the cans of oil-packed tuna for a water-packed one as she had it in her pantry already. Although I think that the mild flavor of the leeks was one of the keys, I'm sure subbing regular sauteed onions would be acceptable. Don't skimp on the Gruyere; she added a bit extra there too :)

Provided by Raquel Grinnell

Categories     Tuna

Time 1h

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 13

12 ounces wide egg noodles
1/4 cup unsalted butter
2 large leeks, sliced
1/4 cup all-purpose flour
3 cups whole milk, at room temperature
4 cups gruyere cheese, shredded
2 tablespoons Dijon mustard
1 tablespoon lemon zest
1/2 teaspoon salt
4 (5 1/2 ounce) cans white tuna packed in oil, drained and flaked (look for 'chunk white' or 'chunk light' on label)
3 tablespoons olive oil, extra-virgin
1 teaspoon garlic, minced
1 cup panko breadcrumbs (Japanese breadcrumbs)

Steps:

  • Cook egg noodles until al dente according to package directions. Drain, rinse with cold water, and drain again.
  • Melt butter in a medium saucepan over medium heat. Add leeks and cook, covered, 7 minutes or until tender but not browned. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
  • Remove from heat, and whisk in cheese and next 3 ingredients. Fold in tuna and egg noodles. Pour into a greased 3-quart baking dish.
  • Combine olive oil, garlic, and panko; sprinkle over casserole. Bake at 375 for 30 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 792.5, Fat 41.5, SaturatedFat 18.5, Cholesterol 148.1, Sodium 564.5, Carbohydrate 51.2, Fiber 2.7, Sugar 7.7, Protein 52.2

LEMON PEPPER TUNA



Lemon Pepper Tuna image

This is very quick and easy but extremely tasty. I sometimes like to substitute the Dijon mustard with Coleman's English Mustard for a really HOT taste. Lemon thyme is also nice used in place of the chives.

Provided by Zoe4782

Categories     Tuna

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

4 tuna steaks, 3/4 inch thick
1/2 cup stock
1/2 teaspoon salt
1/2 tablespoon lemon juice
1/2 teaspoon black pepper, coarse ground
1 tablespoon Dijon mustard, country style
1 tablespoon oil
1 tablespoon chives, finely chopped

Steps:

  • Season both sides of tuna.
  • Heat oil in frying pan over medium-high heat.
  • Add tuna; cook for about 8 minutes, until tuna is browned on the outside, but slightly pink on the inside.
  • Remove tuna from the pan.
  • To same pan, add stock and lemon juice and heat the mixture to boiling point.
  • Remove from heat.
  • Add mustard and chives and stir.
  • Pour sauce over tuna.
  • Serve immediately.

Nutrition Facts : Calories 33.9, Fat 3.6, SaturatedFat 0.5, Sodium 333.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.2

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