Crunchy Topped Tuna Recipes

CRUNCHY TUNA CASSEROLE

Steps:

• Preheat oven to 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
• Meanwhile, in a medium pot over medium heat, melt butter and cook onion until translucent, 2 to 3 minutes. Add 2 tablespoons reserved oil from tuna, flour, salt, and pepper and stir until flour turns golden, about 3 minutes.
• Add wine and stir until smooth, then add chicken stock and continuously stir until incorporated. Bring to a boil, then reduce to a simmer until sauce begins to thicken, 5 minutes. Add cooked pasta, frozen peas, tomato, 1 cup mozzarella, Parmesan, and tuna.
• In a small bowl, stir together panko, olive oil, and parsley. In a large baking dish, layer pasta mixture and top with remaining cup of mozzarella and bread crumb mixture. Season generously with salt and pepper.
• Bake until golden and bubbling, 20 minutes. Serve with parsley.

TUNA NOODLE CASSEROLE WITH CRUNCHY TOPPING

Steps:

• Preheat oven to 350°F / 177°C. Spray a 9x13 baking dish (or any casserole dish of similar size) with nonstick cooking spray or brush with some oil.
• Boil noodles according to package directions.
• While pasta boils, heat a saucepan over medium heat. Add butter and cook until butter is melted. To melted butter, add flour and celery seeds and stir until no dry spots remain. Continue cooking until butter-flour mixture starts turns golden brown, 2 to 3 minutes.
• Slowly pour in milk while whisking. Bring the mixture to a simmer (adjust heat as needed), whisking constantly. Simmer until mixture thickens slightly, about 3 minutes more. Remove from heat and whisk in cheese.
• Gently fold cooked pasta, peas, tuna, and lemon zest into sauce. Taste and season with some salt and black pepper (don't skip this step - the dish will be slightly salty from the cheese, but will likely need more salt).
• Spread mixture out in prepared baking dish.
• Gently stir together melted butter and cornflakes. Spread cornflakes over top of the casserole.
• Bake until the topping is golden brown and the filling is heated all the way through, 20 to 25 minutes.
• Serve immediately.

TUNA MORNAY (CREAMY TUNA CASSEROLE PASTA BAKE)

Steps:

• Preheat oven to 180°C/350°F.
• Crunchy Topping - Mix together.
• Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
• White Sauce - Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
• Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
• Add Vegeta, mustard, onion and garlic powder, whisk.
• When the milk starts to heat up, whisk constantly to make sure the white sauce doesn't catch on the base.
• After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
• Assemble & Bake - Add tuna into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
• Scrape into baking dish, top with Crunchy Topping.
• Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!

TUNA CASSEROLE

Steps:

• Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
• Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
• Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
• In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
• Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned. Serve hot.

30 SIMPLE WAYS TO USE CANNED TUNA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tuna dish in 30 minutes or less!

SPICY TUNA CRISPY RICE

Steps:

• Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice, 2 cups of water, mirin and rice vinegar.
• Cover and cook on low heat for 20 minutes. Remove from the heat and fluff the rice with a fork.
• Finely chop the tuna. While it can be chopped using a knife, the easiest way to do this is by using the pulse mode on a blender or food processor.
• In a medium bowl mix the tuna, mayonnaise and chili sauce. Stir in the green onions and hot sesame oil. Cover and refrigerate until ready to use.
• Heat the vegetable oil in a skillet to 375°F (190ºC). Wet your hands before working with the rice, it helps to keep the rice from sticking on your fingers. Scoop ¼ cup balls of the rice. Press the rice ball down so it is shaped like a tightly packed saucer.
• Fry only a few pieces of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan and place on a paper towel-lined plate.
• Place each crispy rice on top of a leaf of butter lettuce (optional). Top each of the pieces of fried rice with a tablespoon size of the spicy tuna mixture. Top each crispy rice and spicy tuna with a slice of avocado, a slice of jalapeño and drizzle with eel sauce. Serve immediately.

CRUNCHY TUNA NOODLE CASSEROLE

Steps:

• HEAT oven to 350°F.
• MIX soup and milk in 2-quart baking dish. Stir in pasta, tuna, cheese and peas.
• TOP with crushed onions, bake 30 min. or until hot.