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Black Eyed Pea And Tuna Casserole Recipe
|Olive oil||2 Tablespoon|
|Minced scallions||2⁄3 Cup (10.67 tbs) (White And Tender Greens)|
|Dried black eyed peas||2 Cup (32 tbs), soaked and cooked until tender according to package directions|
|Italian plum tomatoes||3 , chopped|
|Tomato paste||2 Tablespoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Canned water packed white tuna||12 Ounce, drained and broken into chunks (2 Cans, 6 Ounce Each)|
|Freshly ground black pepper||To Taste|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Grated romano cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2638 Calories from Fat 462
% Daily Value*
Total Fat 52 g79.8%
Saturated Fat 10.5 g52.7%
Trans Fat 0 g
Cholesterol 26 mg
Sodium 3413 mg142.2%
Total Carbohydrates 425 g141.8%
Dietary Fiber 57 g228%
Sugars 14.7 g
Protein 123 g246.7%
Vitamin A 70.7% Vitamin C 85.5%
Calcium 87.8% Iron 286.3%
*Based on a 2000 Calorie diet
Heat olive oil in saute pan over medium heat and saute scallions 2 to 3 minutes, stirring constantly.
Place cooked peas in oiled casserole and add sauteed scallions, tomatoes, tomato paste, red pepper flakes, and tuna.
Season with salt and pepper and toss gently to blend.
Cover and bake 25 minutes.
In bowl, mix together bread crumbs and cheese.
Remove casserole cover, stir tuna, then sprinkle with bread-cheese mixture.
Raise oven temperature to 400° and bake 5 minutes uncovered, or until crumb cover is golden brown.