Tuna is good for me. Love me a great tuna steak. But canned tuna, eh. Though I keep trying (see first sentence: Tuna is good for me. And you.). Also, I keep buying it. Evidently I keep forgetting that I haven't eaten canned tuna in a while because I don't love it. So I buy more, and it joins my collection of forgotten tuna.
My tuna problem. My oppor-TUNA-ty (ooo, yeah, that was bad, but I couldn't resist ... )
|[And yes, I did |
My Tuna Solution:
New recipe -- Every Day Food Magazine's Tuna Casserole (with a few tiny tweaks -- who am I to heavily edit Martha Stewart? Nobody, I tell you, nobody.)
|I used Barilla's extra fiber small shells, rather than elbow macaroni, and extra Parmesan. Duh.|
Oh, and it was (still is) delish!
It was actually challenging to find the recipe online. But my researcher skills kicked in and I got it for you. In the October issue is a feature called "better-for-you-bakes" and I fell for the closeup of a giant spoonful of this recipe. The photo was about five inches large on ipad which is how I get the subscription. There are pluses and minuses to magazine e-versions versus the paper versions. But, for me, despite the fact that I prefer the tactile pleasure of actual paper, the e-versions now come down heavy on the plus side. E-mags are vital to my husband's mental health which is not good when he sees magazines everywhere he turns in the house ... but that's another blog post.
|I love watching a little oil go into the pan ... it means some magic is about to happen! (And I think I've almost mastered pouring with my left and photographing with my right.)|
|Adding chicken broth and milk. I used 2% instead of whole. It should have some fat in it otherwise the mixture will turn out too runny.|
|Mix with whisk continually* for a few minutes on lower heat to keep the milk from burning. |
*I prefer the word "continually" rather than "constantly" because the latter makes me nervous about untold horrors and burning milk if I stop/rest.
|In go the peas (I could have used more) and the tuna. (Note resting spoon for a quick pic and NO burning!)|
|And add in the almost fully cooked pasta.|
|Top it with the Parm/panko bread crumb (any bread crumbs will do)/ oil mixture. The 2 t of olive oil added to the panko/Parm mixture just makes it all stay put. Takes the place of other fats like butter and heavier cheeses.|
|Just out of the oven. It's resting, as Martha instructs in the recipe. Looks yummy. And it IS yummy!|
Verdict: YUM! Excellent way to get that tuna down the hatch (and off of my selves). Perfect with a salad for lunch or dinner. Great leftovers/ reheat (with a little extra Parm, natch)/ eat well at to the office.
Next -- easiest taco-ish chili ever.