ASPARAGUS-TUNA CASSEROLE
Our asparagus and tuna casserole recipe is a dinner fit to serve the whole family. Try this quick weeknight option for a meal you can serve in one casserole dish.
Provided by BHG Test Kitchen
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. In a large saucepan cook pasta according to package directions, adding diced potatoes during the last 4 minutes of cooking time. Drain and set aside.
- Meanwhile, for sauce, in a large Dutch oven melt 2 Tbsp. of the butter. Cook onion in butter about 3 minutes, until tender. Stir in flour and a pinch of salt and pepper. Cook and stir 2 minutes more. Whisk in milk all at once. Add lemon peel. Cook and stir until thickened and bubbly. Whisk in provolone cheese until melted. Gently fold pasta, potatoes, tuna, olives, and asparagus into sauce. Pour into a 3 quart rectangular baking dish .
- For topping, in a small bowl melt the remaining 1 Tbsp. of butter. Stir in bread crumbs and Parmesan. Sprinkle on casserole. Bake, uncovered, for 25 to 30 minutes, until heated through and topping is golden.
Nutrition Facts : Calories 467 kcal, Carbohydrate 36 g, Cholesterol 50 mg, Protein 34 g, SaturatedFat 10 g, Sodium 753 mg, Sugar 4 g, Fat 21 g, UnsaturatedFat 7 g
FRUIT SALAD WITH LIMONCELLO
Steps:
- For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
- For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
- Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.
LEMONY TUNA & ASPARAGUS SALAD BOX
A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon
Provided by Sara Buenfeld
Categories Lunch
Time 13m
Number Of Ingredients 8
Steps:
- Put a pan of water on to boil with a steamer above. When boiling, lower the eggs into the water and steam the asparagus above for 8 mins.
- Meanwhile, gently toss all the other ingredients together and arrange on plates or in rigid containers. Plunge the eggs into cold water to cool them a little, then peel and quarter. Add the eggs and asparagus to the tuna salad. Will keep in the fridge for 2 days.
Nutrition Facts : Calories 279 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium
ASPARAGUS TUNA NOODLE CASSEROLE
I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.
Nutrition Facts : Calories 338 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 1110mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.
ASPARAGUS & TUNA SALAD
Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus
Provided by Sarah Cook
Categories Lunch, Main course
Time 32m
Number Of Ingredients 12
Steps:
- Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
- Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
- Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
- Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.
Nutrition Facts : Calories 490 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
ONE-PAN CREAMY TUNA PASTA
This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Combine butter, pasta, broth, 2 cups water, and shallots in a large straight-sided skillet or stockpot; season with salt and pepper. Bring to a boil, then reduce heat to medium-high and cook, stirring frequently, until very al dente, about 5 minutes.
- Stir in asparagus; cook until crisp-tender, 1 to 2 minutes. Add arugula, Parmesan, and lemon zest; stir to combine. Fold in tuna and lemon juice. Serve immediately, drizzled with oil and sprinkled with more pepper and Parmesan.
LIMONCELLO TUNA AND ASPARAGUS
A healthy recipe from the Eat Right section of Shape Magazine Summer 2009. After making this recipe, I wanted to add a few notes. I marinated my tuna for about 12 hours and the only flavor that really stood out was the rosemary. . .perhaps you might want to add some additional lemon juice and lemon zest to the marinade. I then let the reserved marinade sit for 24 hours in the fridge to infuse the flavors which was nice; I strained mine as I don't care for "herby" stuff and mixed it with the warm asparagus (then skipped the salad part). A nice meal.
Provided by januarybride
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together olive oil, limoncello, and herbs.
- Reserve 1/4 cup of the mixture and put the rest in a 1 gallon zip top bag.
- Add tuna to the bag and chill for 2-4 hours, turning over occasionally.
- Discard marinating liquid in the bag and season tuna with salt and pepper.
- Grill asparagus and lemon slices until tender; season with salt and pepper.
- Sear tuna on very hot (greased) grill for 1-2 minutes per side for rare (cook longer if you like).
- While tuna in cooking. . . In a large bowl, toss lettuce, shallots, lemon juice and reserved marinade; divide among 4 plates.
- Slice tuna against the grain and arrage it over the lettuce on each plate.
- Serve asparagus on the side with lemon slices as garnish.
Nutrition Facts : Calories 464.9, Fat 29, SaturatedFat 4.2, Cholesterol 76.5, Sodium 85.6, Carbohydrate 8.5, Fiber 2.9, Sugar 1.9, Protein 43.6
TUNA AND ASPARAGUS WITH CREAMY LEMON CURRY SAUCE
Adapted to our tastes years ago, I forgot about this recipe! I won't forget it again, though. The sauce can be made with a lowfat slurry and fat free sour cream. This goes well with rice.
Provided by Chef PotPie
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook asparagus to your taste and drain, reserving liquid.
- Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.
- In saucepan melt butter, stir in four,and cook 2 minutes.
- Measure reserved asparagus liquid; if necessary add hot water to make 1 cup.
- Add to flour mixture, stirring constantly.
- Add fresh lemon juice, salt and hot pepper sauce.
- Simmer, stirring, until thickened and bubbly.
- Stir in sour cream and pour over asparagus and tuna.
Nutrition Facts : Calories 240.4, Fat 14.2, SaturatedFat 6.6, Cholesterol 39, Sodium 388.6, Carbohydrate 10.4, Fiber 3.2, Sugar 2.3, Protein 19.9
TUNA, ASPARAGUS & WHITE BEAN SALAD
A nourishing spring salad, ready in minutes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack
Time 15m
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
- Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.
Nutrition Facts : Calories 275 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 1.28 milligram of sodium
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LEMON-ROASTED TUNA AND ASPARAGUS - BETTER HOMES
From bhg.com
5/5 (1)Total Time 20 minsServings 4Calories 310 per serving
- Preheat oven to 450°F. Remove 2 tsp. zest and squeeze juice from one of the lemons. For dressing, in a small bowl whisk together lemon zest and juice, oil, pepper, and salt. Cut remaining lemon into wedges.
- Rinse fish; pat dry. In a 15x10-inch baking pan arrange fish and asparagus. Brush with 2 to 3 Tbsp. of the dressing. Roast 6 to 8 minutes or just until fish flakes and asparagus is crisp-tender.
- Drizzle salad greens with remaining dressing; toss to coat. If desired, sprinkle fish and asparagus with cheese. Serve with salad greens and lemon wedges.
ONE-POT PASTA WITH ASPARAGUS, TUNA, LEMON AND CAPERS
From abc.net.au
Estimated Reading Time 4 mins
- Select a pot large enough to lay your pasta down flat. Add the pasta, liquid, shallots and garlic. Bring to the boil and cook for 5 minutes with the lid partially on.
- Add the asparagus and cook for a further 2 minutes, before adding the peas and cooking for 1 more minute (or until the pasta and vegetables are cooked to your liking). If your asparagus is very thin, or if you like it super crunchy, you may want to wait until the 6 minutes mark before adding it.
- Take the dish off the heat, stir through the tuna and squeeze the lemon over the top. If your pasta is cooked but extra liquid remains, let it sit in the pan for a few minutes before serving to allow it to absorb, stirring occasionally. Waiting for the liquid to absorb will also give the pasta a silky sauce.
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