RENAISSANCE OF TUNA CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place pasta water on to boil. Salt water then add pasta and cook to al dente.
- While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.
ITALIAN TUNA SALAD
Provided by Valerie Bertinelli
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.
ITALIAN TUNA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.
ZESTY ITALIAN TUNA CASSEROLE RECIPE - (4.7/5)
Provided by á-39535
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Cook pasta to package directions and drain. Heat olive oil in small skillet. Sauté onions and garlic for about 5 minutes. Add mushrooms and sauté an additional 3 to 4 minutes until softened. Mix in tuna, tomatoes, red peppers, pasta and 1/4 cup of cheese. Spoon into small baking dish and bake for 10 minutes. Sprinkle with additional cheese and return to oven for another 5 minutes to melt cheese.
ITALIAN-STYLE TUNA SALAD
Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!
Provided by BR Cook
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
- Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g
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
TUNA ITALIANO
I just happened to put together a few of my favorite things -- olives, garbanzo beans and tuna -- and it turned out to be a real hit. Hope you enjoy!
Provided by MMJM
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large saucepan, heat olive oil over medium heat. Saute garlic in oil until golden. Stir in onion and water and cook until onion is soft. Stir in the tuna with its oil, olives, beans, garlic salt and pepper. Cover, reduce heat to medium-low, and simmer while pasta is cooking.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with tuna mixture, top with Romano and serve.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 69.6 g, Cholesterol 30.2 mg, Fat 23.4 g, Fiber 5.9 g, Protein 25.3 g, SaturatedFat 4.3 g, Sodium 812.1 mg, Sugar 3.3 g
ITALIAN-STYLE TUNA PASTA BAKE
Mouth-watering tuna pasta baked topped with grated cheddar and grated mozzarella! Different from the usual tuna pasta bake which calls for condensed soup. Very easy and very YUMMY!
Provided by Maileen 78
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a fairly large pan (preferably a wok) and add the onion until it softens. About 2-3 minutes. Then add the tuna and sauté for another 3 minutes.
- Add the chopped tomatoes, tomato puree, Italian herb seasoning, oregano, garlic granules and salt & pepper to taste.
- Simmer for about 15 minutes-20 minutes or until the sauce has thickened stirring from time to time.
- While the sauce is simmering, heat the oven at 200 degrees or 180 for fan-assisted ovens. And cooked the pasta shells 2 minutes less than the directed time on the packet. It needs to be a little bit tougher as it still needs to be cooked in the oven. DO NOT OVERCOOK. Drain and set aside.
- When the sauce has thickened add the chopped fresh basil and the drained pasta shells and stir until thoroughly mix.
- Transfer into an oven-proof dish and topped with grated cheddar and mozzarella. Bake for another 20- 25 minutes or until the cheese on top has turned golden brown.
- ENJOY!
Nutrition Facts : Calories 940.9, Fat 33.4, SaturatedFat 15, Cholesterol 123.3, Sodium 1103.2, Carbohydrate 94.5, Fiber 9.3, Sugar 17.1, Protein 65.8
MEDITERRANEAN TUNA-NOODLE CASSEROLE
Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
- Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
- Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.
ITALIAN TUNA CASSEROLE
Steps:
- Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
- While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
- While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
- Preheat the broiler.
- Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.
ITALIAN TUNA CASSEROLE
Make and share this Italian Tuna Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Tuna
Time 44m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place spinach on a plate and microwave it for 6 minutes on HIGH to defrost it; place it in a clean kitchen towel and wring it dry; set aside.
- While the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente.
- While the pasta cooks, heat a deep large skillet over medium heat.
- Add in the olive oil, then melt the butter into the oil.
- When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
- Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately.
- Whisk in the stock, then whisk in the milk and bring it to a bubble.
- Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
- Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
- Preheat the broiler.
- Back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
- Heat the spinach and tuna for a minute or so.
- Drain the pasta and toss with the sauce.
- Transfer mixture to a casserole dish; cover it with the cheese.
- Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
- Top with parsley and serve.
Nutrition Facts : Calories 929.1, Fat 28.9, SaturatedFat 12.3, Cholesterol 62, Sodium 1039.2, Carbohydrate 104.2, Fiber 6.6, Sugar 4.4, Protein 56.5
TUNA ITALIANO CASSEROLE
My family was not fond of tuna casseroles until I found this recipe. Not sure where it came from, but I've been making it for years. I think it's the cheese!
Provided by RedhairMac
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions (I find that 12 minutes is perfect, especially when using them in a casserole where there will be additional cooking).
- While the noodles are cooking, heat butter in medium frying pan and cook onions until tender but not brown.
- (Butter gives the recipe more taste but a non-stick spray can be used in place of butter. I don't recommend margarine- it doesn't melt properly.).
- Add soup, milk and cheese; heat and stir.
- Add tuna, mushrooms, olives, parsley and lemon juice.
- Stir well and heat through.
- Stir 1/2 of the cooked noodles into the tuna mixture. Mix well. Add more or all of the noodles as desired (the more noodles, the thicker the casserole consistency).
- Pour mixture into 2 qt casserole dish.
- (If doubling the recipe, use a 9"x13" pan.).
- Sprinkle top with remaining Parmesan cheese and the paprika.
- Bake at 350 degrees for 30 minutes.
- (Watch that noodles don't burn-- may need to cook only 20 minutes depending on your oven).
- Before removing from oven, sprinkle top with onion rings and bake an additional 5 minutes.
- Watch that the onion rings don't burn.
Nutrition Facts : Calories 564.3, Fat 16.1, SaturatedFat 5.9, Cholesterol 110.8, Sodium 919.2, Carbohydrate 73.7, Fiber 3.6, Sugar 3.8, Protein 30.7
MEDITERRANEAN-STYLE SKILLET TUNA CASSEROLE
Extremely tasty, non-creamy tuna casserole that explodes with flavor.
Provided by Amy Hill
Categories Tuna Casserole
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
- Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
- Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
- Sprinkle with basil before serving.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 32.6 g, Cholesterol 25.8 mg, Fat 9.6 g, Fiber 2.6 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 464 mg
SKILLET TUNA CASSEROLE
Tons of fresh herbs add flavor to this easy skillet tuna casserole made with peas, cremini mushrooms, and two types of cheese.
Provided by Michelle Finley Baker
Categories Tuna Casserole
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
- While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
- Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
- Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
- Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
- Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.4 g, Cholesterol 76.6 mg, Fat 22.5 g, Fiber 5.6 g, Protein 35 g, SaturatedFat 13.7 g, Sodium 701.1 mg, Sugar 4.5 g
ITALIAN TUNA PASTA BAKE
This is definitely not your grandmother's tuna casserole. Rotini pasta, tomatoes, spinach and a rich, cheesy white sauce update this classic, and prove irresistible. You can also bake this in individual ramekins and freeze so it can be reheated for a quick, personal meal. Recipe is from Disney's Family Fun website.
Provided by PSU Lioness
Categories Tuna
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F
- Cook the pasta in salted water until al dente, then drain and refresh in cold water to stop it from over cooking.
- Melt the butter in a saucepan and sauté the onion until soft.
- Stir the corn flour into the water until dissolved, then add to the onion pan along with the tomato soup.
- Bring to a boil, add the herbs and then cook gently, stirring for five minutes.
- Mix in the flaked tuna and heat through. Season to taste.
- Mix into cooked pasta.
- For the cheese and spinach sauce, melt the butter in a saucepan and sauté the onion until transparent.
- Add the flour and continue stirring the mixture all the time.
- Gradually pour in the milk and keep stirring until the sauce is thickened and smooth.
- Add the chopped spinach and stir until wilted.
- Remove from the heat and stir in the 2 c grated Cheddar cheese.
- Grease a baking dish and add the tuna and tomato mixed with the pasta, and then pour the spinach sauce over top.
- Sprinkle with some grated Cheddar cheese and bake in the oven for 25 minutes until golden.
- This can also be frozen. Assemble casserole but do not sprinkle with cheese or bake. Thaw in refrigerator before baking. Sprinkle with cheese and bake according to normal instructions.
Nutrition Facts : Calories 258.4, Fat 16, SaturatedFat 9.4, Cholesterol 52.7, Sodium 221.7, Carbohydrate 14.4, Fiber 1.4, Sugar 6.3, Protein 14.3
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ITALIAN TUNA CASSEROLE - HOT ROD'S RECIPES
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4.4/5 (15)Total Time 45 minsCategory Main CourseCalories 406 per serving
- Defrost the spinach according to directions on the package. Place the defrosted spinach on paper towels pat them dry. Set aside.
- In a saucepan, bring water to a boil, then salt. Cook the pasta al dente according to the directions on the package.
- While the pasta is cooking, heat a deep large skillet over medium heat. Add the olive oil then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes.
- Sprinkle the flour around the pan and cook for a minute, then whisk in the wine. The mixture should thicken almost immediately. Whisk in the chicken broth and the milk and bring it to a bubble. Reduce the heat to low.
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