SOUTHWEST TUNA AND BLACK BEANS
Add a fresh twist to tuna with the flavors of lime, chilies and black beans-all the best that the Southwest has to offer.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook onion, chili and garlic in oil about 2 minutes, stirring constantly, until onion is softened.
- Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
Nutrition Facts : Calories 405, Carbohydrate 61 g, Cholesterol 25 mg, Fiber 14 g, Protein 41 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 870 mg
TUSCAN BEANS WITH TUNA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
- Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
- Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.
Nutrition Facts : Calories 564, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 36 milligrams, Sodium 1,092 milligrams, Carbohydrate 45 grams, Fiber 11 grams, Protein 33 grams
BLACK BEAN TUNA SALAD
A quick and healthy tuna salad with a different twist. I put this together for lunch today, just tossing together what sounded good. The flavors came together nicely, I thought, so I am posting the recipe. It was great served in a whole-wheat tortilla.
Provided by GaylaJ
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium-sized bowl, flake tuna with a fork; add beans, chiles, onions, and cilantro and toss to combine.
- In a small bowl, stir together remaining ingredients; add to tuna mixture and carefully toss to incorporate ingredients.
- Taste and adjust seasonings, if desired.
TUNA AND BLACK BEAN CASSEROLE
Looks like Mom's recipe has a serious contender in the favorite tuna casserole category! Ours is easy to make, too, and has a great Southwest-style flavor.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix dressing and milk until blended. Combine all remaining ingredients except crushed chips in large bowl. Add dressing mixture; mix lightly.
- Spoon into 2-qt. casserole sprayed with cooking spray; top with crushed chips.
- Bake 35 min. or until heated through.
Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 800 mg, Carbohydrate 47 g, Fiber 4 g, Sugar 6 g, Protein 24 g
TUNA MUSHROOM CASSEROLE
I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. -Jone Furlong, Santa Rosa, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.
Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 770mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
ONE-PAN TUNA-WHITE BEAN CASSEROLE
This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It's based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry's cookbook, "Simple" (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories dinner, casseroles, seafood, main course
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
- Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
- Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
- Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
- Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
- Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
- Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.
TUNA, GREEN BEAN & RICE CASSEROLE (GF)
This casserole is my husband's favorite. I like that it's a complete meal that's very easy to put together. It's loosley based on the recipe on the seasoned green beans can, but this version is gluten free.
Provided by Jamie B
Categories One Dish Meal
Time 45m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Spray a 2 quart casserole dish with nonstick cooking spray.
- Spread the rice in the casserole dish.
- Layer with tuna and green beans.
- In a separate bowl, combine soup, milk & cheese. Pour soup mixture into casserole dish.
- Bake, covered, at 400 degrees for 35 minutes, or until rice is cooked. Let cool about 15 minutes before serving.
Nutrition Facts : Calories 458.6, Fat 11.6, SaturatedFat 3.5, Cholesterol 53.3, Sodium 1122.3, Carbohydrate 53, Fiber 7.7, Sugar 4.4, Protein 36
TUNA NOODLE CASSEROLE
This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms - along with celery, onions, peas and parsley - makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe's pièce de résistance is the potato chip topping.
Provided by Lidey Heuck
Categories dinner, casseroles, main course
Time 1h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
- Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
- Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
- Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
- Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.
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