Tag Archives: tuna

Tuna Noodle Casserole

As you can tell from the picture, the previously requested recipe for Tuna Noodle Casserole (referred to as ‘TNC’ from here on out) was completed and eaten in all of it’s glory. Here are some of the thoughts I had:

  1. Cream of Mushroom Soup is a losing proposition. There’s a better way to get a creamy texture without resorting to the Campbells soup travesty.
  2. When it comes to TNC, I am a snob. As I was making the dish, I kept thinking that I was lowering my food standards. This is kind of unfair in my opinion, as I believe that there is a good recipe in here, hiding somewhere amongst the crushed potato chips and frozen peas.
  3. No matter how you dress it up, if you use canned tuna in the recipe, it’s gonna taste kinda less than you’d expect.

Overall, it was well received by the Birthday Girl. the TNC didn’t look as she remembered it, but tasted almost exactly as she recalled.

Many thanks to Chris, Jennifer, Lisa, Stacey, Zazzy, Lorrie, Rebecca, Steve, Jessica, Yana, Maureen, Diana and
Sally. They all offered some hint or insight that I used. I didn’t use one specific recipe, but took bits I liked from everyone. The results were pleasantly mediocre, which in my snobbish opinion, is as good as a TNC can get.
Noodles

  • 16 oz. wide egg noodle
  • 3 cans Tuna

Sauce

  • 2 Tablespoons olive oil
  • 1 medium yellow onion, diced
  • 8 oz. fresh button mushrooms, sliced
  • 4 Tablespoons butter
  • 4 Tablespoons All Purpose Flour
  • 20 0z. Whole Milk
  • 6 oz Montery Jack cheese, shredded
  • 2 cups frozen peas

Topping

  • 4oz. Parmesan Cheese, shredded
  • 8 oz. Potato Chips, slightly crushed

Pre heat the oven to 350 degrees F.

Cook Noodles as per instructions on package. When done, drain, and rinse with cold water. Place in a glass bowl and combine with the tuna fish. Pour noodles in a 3-Quart glass baking dish and set aside in the refrigerator.

Place a medium skillet over medium heat on the stove top. Place in the olive oil and onions, and cooking until the onions juuust start to look translucent. It’s at this point that you should ad the mushrooms. Cook the onions and mushrooms until the onions start to turn brown or the mushrooms lose their “raw” look, whichever comes later. Remove from heat and set aside.

In a sauce pan, melt the butter over medium/medium-low heat. Whisk in the flour, one tablespoon at a time, until you have a roux. Whisk in the milk, 4 oz. at a time, ensuring the milk is fully incorporated before adding any more. This will create a thinner Béchamel Sauce (If you want an even thinner sauce, add more milk, 2 oz. at a time). To the sauce, add the shredded Jack cheese and allow to melt thoroughly. To this cheese sauce add the frozen peas and onions/mushroom mixture.

Pour cheese sauce over noodles in the baking dish. Stir in, if you wish, or simply allow to sauce to seep into the noodles. Top with the Parmesan cheese and crushed potato chips.

Cover baking dish with Aluminum foil. Place in the oven and bake for 30 minutes. Remove the foil and bake for 10-15 more minutes. Remove the casserole from the oven and allow to set for 10 minutes more.

Serves 8-12

Technorati Tags: Food, Recipes, Tuna Noodle Casserole


Ceviche

ceviche

Ceviche is one of those recipes that sounds exotic, but has actually been around for a long time. Generally accepted as South American in nature, it has a fair amount of popularity from Mexico on south. What this means is that there are as many variations of ceviche as there is seafood variation.

It also may be one of my favrorite ways to use limes in a recipe (although key lime pies are still a close second). I find the idea of cooking without heat to be immensely satisfying and makes for good conversation whilst serving.

  • 1/2 lb bay scallops
  • 1/2 lb ahi tuna, cut into 1/8″ bits
  • 1/2 lb shrimp, peeled and cut
  • 1 medium red onion
  • 4 Tbl cilantro, chopped
  • 3/4 cup scallions, chopped
  • 1 tomato, fresh
  • zest from one lime
  • Juice from 4 limes

In a large glass bowl, combine the scallops, shrimp and tuna. Add the onion, cilantro, scallions and tomato. Mix well.

Juice the limes and pour said juice over the seafood mixture. Cover with plastic wrap, refrigerate and allow to sit for 6 to 12 hours.

tags technorati : recipes seafood ceviche


Mercury, Tuna and Pregnancy

Katharine Mieszkowski, in an article in today’s Salon (ad click through needed), infers a very logical question:
If the methylmercury levels found in canned tuna is as dangerous as Consumer Reports believes (they advise pregnant women not to eat canned tuna, regardless of whether it’s chunk light or albacore), then why is the USDA, through the WIC program, still giving nursing mothers vouchers that can be redeemed for cans of tuna?
Technorati Tags: Food, Tuna, methylmercury, WIC


Tonno alla Marinara

I’ve said it before, and I will most certainly say it again: The best recipes are often times the simplest. No special techniques need to be learned, no obscure ingredient needs to be found; simply several well known ingredients can be combined to make something fabulous.

This dish is a great example of that. It’s simply slices of tuna smothered in marinara and then braised in the oven. It’s no more than that. But it was enough to make me beam with delight the rest of the evening. Good food has that affect on people, or at the very least upon me.

A few notes here: A person could easily pan fry or sear the tuna before smothering it in the marinara sauce. There are few wrong answers here. Also, it’s better for the tuna to be a little underdone than overdone. Overdone tuna is dry and no fun.

  • 4 slices of tuna, 1/2 lb each
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 6 Tbsp olive oil
  • 1 28 oz can of diced tomatoes
  • 6-8 Basil Leaves, minced
  • 6-8 Mint Leaves, minced
  • 1/2 cup dry white wine
  • 20 small black olives, pitted and chopped
  • 2 Tbsp capers
  • 1/2 medium onion, diced

Pre-heat the oven to 350 degrees F.

Pat dry each slice of tuna. Press 1 clove of minced garlic over each slice. Coat with salt and pepper.

Coat a large, glass baking dish with the olive oil, brushing to ensure that the entire pan is coated. Place all of the tuna into the pan.

In a medium mixing bowl, combine the tomatoes, basil and mint leaves, black olives, capers and onion. Set aside.

Drizzle the wine over the tuna and then top with the tomato marinara. Place in the oven and cook between 25-30 minutes.

When serving, top with fresh Italian parsley or basil.

Serves 4

Technorati Tags: Food, recipes, Tuna, Italian Food