Best 2 Italian Tuna Casserole Recipes

In the realm of culinary delights, Italian tuna casserole stands as a testament to the harmonious fusion of flavors and textures. Its origins can be traced back to the sun-kissed shores of Italy, where fresh seafood and an abundance of aromatic herbs come together to create a dish that is both comforting and elegant. This classic Italian dish has captured the hearts of food enthusiasts worldwide, and with countless variations and interpretations, it continues to inspire home cooks to embark on a culinary journey that promises to tantalize the taste buds and create a lasting impression.

Here are our top 2 tried and tested recipes!

ITALIAN TUNA CASSEROLE

Italian Tuna Casserole image

Categories Sauce Tuna Simmer Boil

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 10-ounce box frozen chopped spinach
Salt
1 pound medium or large shell pasta or other short-cut pasta with ridges
1 tablespoon EVOO (extra-virgin olive oil), once around the pan
2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
5 garlic cloves, finely chopped
3 tablespoons all-purpose flour
1/2 cup dry white wine, a couple of glugs
1 cup chicken stock (eyeball about 1/4 of a quart-size box-the rest can go right in the fridge)
2 cups milk
1/4 teaspoon freshly grated nutmeg, or to taste
1 teaspoon hot sauce (eyeball it)
1 teaspoon Dijon mustard
Black pepper
2 6-ounce cans white tuna in water, drained, or 3 4-ounce cans Italian tuna in oil, drained
1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, 3 very generous handfuls
A handful of chopped fresh flat-leaf parsley

Steps:

Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
Preheat the broiler.
Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.

ZESTY ITALIAN TUNA CASSEROLE RECIPE - (4.7/5)

Zesty Italian Tuna Casserole Recipe - (4.7/5) image

Provided by á-39535

Number Of Ingredients 9

Ingredients

1 can or 2 packages chunk tuna
2/3 cup small or thin pasta
2 teaspoons olive oil
1/2 cup onion, finely chopped
2 1/2 teaspoons garlic, minced
1/2 cup mushrooms, sliced
1 can stewed tomatoes
1/4 cup plus 2 tablespoons mozzarella cheese, divided
Red pepper flakes, to taste

Steps:

Preheat oven to 350°F. Cook pasta to package directions and drain. Heat olive oil in small skillet. Sauté onions and garlic for about 5 minutes. Add mushrooms and sauté an additional 3 to 4 minutes until softened. Mix in tuna, tomatoes, red peppers, pasta and 1/4 cup of cheese. Spoon into small baking dish and bake for 10 minutes. Sprinkle with additional cheese and return to oven for another 5 minutes to melt cheese.

Tips:

Use high-quality tuna for the best flavor. Look for tuna that is canned in water or olive oil, and avoid tuna that is packed in brine.
If you're using canned tuna, be sure to drain it well before adding it to the casserole. This will help to prevent the casserole from becoming watery.
Use a variety of vegetables in your casserole. This will add flavor, color, and nutrients to the dish. Some good options include onions, celery, carrots, peas, and corn.
Add some herbs and spices to your casserole to taste. Some good options include basil, oregano, garlic powder, and black pepper.
Top your casserole with a layer of cheese before baking. This will help to brown the top of the casserole and give it a delicious cheesy flavor.
Serve your casserole hot out of the oven. It can be served alone or with a side of salad or bread.

Conclusion:

Italian tuna casserole is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's made with simple ingredients that you probably already have on hand, and it can be tailored to your own taste preferences. So next time you're looking for a quick and easy dinner idea, give Italian tuna casserole a try.

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