Speedy Tuna Noodle Skillet Recipes

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TUNA NOODLE SKILLET

Enjoy the comforting flavor of tuna noodle casserole in minutes with this creamy stovetop version. It's easy to make with convenient ingredients like frozen peas and bottled Alfredo sauce.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6



Tuna Noodle Skillet image

Steps:

  • In a large skillet over medium heat, bring Alfredo sauce and broth to a boil. Add noodles; cover and cook for 7-8 minutes. , Reduce heat; stir in peas and pepper. Cover and cook 4 minutes longer or until noodles are tender. Stir in tuna; heat through.

Nutrition Facts : Calories 620 calories, Fat 21g fat (12g saturated fat), Cholesterol 131mg cholesterol, Sodium 1179mg sodium, Carbohydrate 73g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.

2 jars (16 ounces each) Alfredo sauce
1 can (14-1/2 ounces) chicken broth
1 package (16 ounces) wide egg noodles
1 package (10 ounces) frozen peas
1/4 teaspoon pepper
1 can (12 ounces) albacore white tuna in water

SPEEDY SPICY TUNA BOWLS

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20



Speedy Spicy Tuna Bowls image

Steps:

  • For the rice: Place the rice in a strainer and rinse under cold running water for about a minute, or until the water runs clear. Transfer the rice to a bowl and cover with cold water. If you have time, allow it to soak for 30 minutes. Soaking the rice ensures an even cook. If you do not have time to soak, the rice will still turn out, it will just be a little extra sticky.
  • Drain the rice and transfer to a medium saucepan. Cover with the 1 3/4 cups water and stir in the salt. Bring the rice to a boil over medium-high heat. Cover and reduce the heat to low. Cook for 12 to 15 minutes, or until all of the water has been absorbed. Meanwhile, in a small bowl, whisk together the rice wine vinegar and sugar and set aside.
  • Remove the pot from the heat and allow it to sit, covered, for 5 minutes before stirring in the vinegar mixture until fully absorbed. Divide the rice into 4 bowls and set aside to cool slightly while you prep the rest of the ingredients.
  • For the tuna: Dice the tuna into 1-centimeter (1/2-inch) cubes and add to a bowl along with the sriracha, mayonnaise and sesame oil; toss to combine. Place the tuna in the fridge to stay cold until you are ready to assemble the bowls.
  • For the toppings: Mix the mayonnaise, wasabi, vinegar and ginger together in a small bowl and set aside. Arrange the sliced cucumber, carrots and edamame on the rice. Top with the tuna and scatter with the green onions, sesame seeds, wasabi mayo and pickled ginger. Serve with soy on the side.

1 1/2 cups short grain sushi rice (300 grams)
1 3/4 cups water (420 milliliters)
1/2 teaspoon kosher salt
1/4 cup rice wine vinegar (60 milliliters)
2 teaspoons sugar
500 grams sushi-grade tuna (about 18 ounces)
1 tablespoon sriracha
2 teaspoons mayonnaise
1 teaspoon toasted sesame oil
1/4 cup mayonnaise
1 to 2 teaspoons prepared wasabi
1 teaspoon rice wine vinegar
1/2 teaspoon finely minced ginger
1/2 cucumber, thinly sliced or peeled
1 to 2 carrots, thinly sliced or peeled
1 1/2 cups shelled edamame
2 green onions, thinly sliced
2 tablespoons black and white sesame seeds, toasted
Pickled ginger
Soy sauce

SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI

Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.

Provided by Kendra Vaculin

Categories     Egg     Garlic     Olive Oil     Onion     Pasta     Tuna     Anchovy     Pepper     Parsley

Yield 4 servings

Number Of Ingredients 20



Spicy Tomato-Tuna Noodle Skillet Casserole With Aioli image

Steps:

  • Aioli
  • Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
  • Casserole
  • Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
  • Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
  • Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
  • Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
  • Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
  • Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

Aioli
1 large egg yolk
1 garlic clove, finely grated
¼ tsp. kosher salt, plus more
½ cup (or more) extra-virgin olive oil
Casserole and Assembly
1 medium onion, cut into large pieces
2 garlic cloves
½ cup coarsely chopped roasted red peppers from a jar
3 Tbsp. extra-virgin olive oil, plus more for drizzling
12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta
2 (5-6-oz.) cans or jars oil-packed tuna
1 oil-packed anchovy fillet, coarsely chopped
1 tsp. kosher salt, divided
Freshly ground black pepper
2 Tbsp. double-concentrated or regular tomato paste
1 (14.5-oz.) can crushed tomatoes or whole peeled tomatoes with their juices, crushed
1 tsp. ground turmeric
¼ tsp. crushed red pepper flakes
Coarsely chopped parsley (for serving; optional)

CHEESY TUNA NOODLE SKILLET

Make and share this Cheesy Tuna Noodle Skillet recipe from Food.com.

Provided by Michelle_My_Belle

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8



Cheesy Tuna Noodle Skillet image

Steps:

  • BRING water to boil in large deep skillet or saucepan on high heat.
  • Stir in pasta.
  • Reduce heat to medium-low; cover.
  • Simmer 9 minute or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
  • ADD soup, tuna, vegetables, thyme and dill; stir.
  • Bring to boil.
  • Reduce heat to low; simmer, uncovered, 3 to 5 minute or until thickened and heated through.
  • STIR in cheese.
  • Jazz It Up: Sprinkle with chopped fresh parsley just before serving.
  • Variation: Substitute frozen chopped broccoli for the peas and carrots. Or substitute 3/4 cup (4 oz.) OSCAR MAYER Ham, chopped, or 2 cups chopped leftover cooked chicken for the tuna. You can also use any flavor of condensed cream soup you have on hand.

4 cups water
3 cups pasta (Bite sized, rotini or cavatappi, uncooked)
1 (10 1/2 ounce) can condensed cream of celery soup
2 (6 ounce) cans tuna (drained, broken into chunks)
3 cups frozen peas and carrots
1/4 teaspoon dried thyme leaves
1/4 teaspoon dill weed
1 cup monterey jack and cheddar cheese blend (Shredded)

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



Mediterranean-Style Skillet Tuna Casserole image

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

2 cups farfalle (bow tie) pasta
1 tablespoon olive oil
¼ cup thinly sliced onion
2 cloves garlic, minced
8 ounces chunk light tuna in water, drained and flaked
¾ cup water
½ cup dried cranberries
½ cup sun-dried tomatoes, chopped
¼ cup pitted Kalamata olives, halved
2 tablespoons pine nuts
1 tablespoon chopped fresh parsley
½ cup finely shredded Parmesan cheese
½ cup coarsely torn fresh basil

TUNA NOODLE SKILLET

Try this one-pan tuna supper for a subtle mix of textures and flavors--creamy noodles, tender-crisp celery, and the distinctive zing of pimientos.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7



Tuna Noodle Skillet image

Steps:

  • Cook and drain noodles as directed on package.
  • Meanwhile, in 12-inch nonstick skillet, place celery and water. Cover; cook over medium heat 3 to 4 minutes or until celery is crisp-tender.
  • Gently stir in cooked noodles and remaining ingredients. Cook about 5 minutes, stirring frequently, until thoroughly heated.

Nutrition Facts : Calories 410, Carbohydrate 52 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 0 g

3 1/2 cups mini lasagna (mafalda) noodles (8 oz)
1 cup chopped celery (1 1/2 to 2 stalks)
2 tablespoons water
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat ranch dressing
1 can (12 oz) tuna in water, drained, flaked
1 jar (2 oz) chopped pimientos, drained

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



Skillet Tuna Casserole image

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

½ (16 ounce) package yolk-free egg noodles (such as No Yolks®)
2 tablespoons butter
1 (16 ounce) package cremini mushrooms, thinly sliced
1 ½ cups peas
½ medium yellow onion, chopped
½ teaspoon kosher salt
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
¾ cup low-sodium chicken broth
2 cups grated white Cheddar cheese
1 (8 ounce) can water-packed tuna, drained and flaked
½ cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
¼ cup panko bread crumbs
1 tablespoon butter, melted

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