Healthy Tuna Casserole - Italian Style Recipe Video
Ingredients
| Penne pasta | 12 Ounce, cooked as per the instructions | |
| Canned talian style tuna in olive oil | 10 Ounce | |
| Onion | 1 Medium, finely chopped | |
| Garlic | 2 Clove (10 gm), minced | |
| Canned artichoke hearts | 14 Ounce, quartered | |
| Sun-dried tomatoes | 3 Ounce, cut into slivers | |
| Baby spinach | 1⁄2 Pound | |
| Fat free evaporated milk | 12 Ounce | |
| Butter | 2 Tablespoon | |
| Parmigiano reggiano cheese | 1⁄3 Cup (5.33 tbs), grated | |
| Black pepper | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cornstarch slurry | 3 Tablespoon (2 tablespoons corn starch mixed with 2 tablespoons water) | |
| Fresh breadcrumbs | 1 Cup (16 tbs) (For the bread crumb topping) | |
| Cheese | 2 Tablespoon, grated | |
| Olive oil | 1 Tablespoon | |
| Garlic powder | 1 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Scallions | 1 Tablespoon, chopped (For Garnish) |
Nutrition Facts
Serving size
Calories 900 Calories from Fat 174
% Daily Value*
Total Fat 20 g30.2%
Saturated Fat 8.8 g43.8%
Trans Fat 0 g
Cholesterol 33.2 mg11.1%
Sodium 1706.5 mg71.1%
Total Carbohydrates 144 g47.9%
Dietary Fiber 15.6 g62.5%
Sugars 26.9 g
Protein 35 g70.5%
Vitamin A 98.7% Vitamin C 75.3%
Calcium 65.3% Iron 52%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven to 350 degrees F.
2. For breadcrumb mixture – In a large bowl stir together breadcrumbs, cheese, olive oil, garlic powder and thyme. Set it aside.
3. Cook the pasta in salted water according to the package instructions.
MAKING
4. In a large skillet, add in the butter, onions and garlic. Sauté for 3 minutes.
5. Add the artichokes and sauté for another minute.
6. Place the sun-dried tomatoes, evaporated milk and salt and pepper.
7. Bring it up to a boil and stir in the cornstarch slurry. Let it simmer for 3 minutes.
8. Add in the tuna to the pan.
9. Sprinkle the grated Parmigiano Reggiano cheese and stir to combine.
10. Add in the spinach and simmer for 1 minute.
11. Add the pasta and stir until all of the ingredients are evenly distributed.
12. Empty the contents of the skillet into greased 9 x 13 inch baking dish.
13. Sprinkle the breadcrumb mixture over the top, bake for 15 minutes.
SERVING
14. Garnish Tuna Casserole with scallions and serve hot.
TIPS
If you’re following a gluten free diet be sure to use gluten free pasta. Also be sure to use gluten free bread for the breadcrumbs. I grated the end slices for darker breadcrumbs without having to over-bake the casserole. For the sun-dried tomatoes, be sure to use a ready-to-eat softer pliable variety. This casserole can also be served straight from the skillet with the breadcrumbs sprinkled on top.
Chef
