Don't you just love casseroles? They're relatively simple to throw together and you can make them up in advance if you need, then bake right before you want to serve. We've had a busy spring in our new house, so the art of the casserole has come in handy.
Here's what you need:
3 12 oz. packages of tuna in water (get the low sodium variety!)
1 can low-sodium cream of mushroom soup (use two cans if you like it creamier)
1/2 Tbsp black pepper
1 tsp Old Bay seasoning
1 tsp Kosher Salt
1 bag frozen peas
1 shallot
1/2 12 oz bag of broad egg noodles
A couple handfuls of crushed lightly salted potato chips
Here's what you do:
Start your water boiling for the pasta.
Next dice up the shallot.
Heat a skillet over medium heat. Coat the bottom with about a tablespoon of olive oil and add the shallots to the pan.
Saute the shallots for a couple minutes to soften them, then add the peas.
While the peas are heating through, drain the water off of the tuna and add to a large bowl with the salt, pepper and Old Bay.
By now, our water was boiling, so drop the pasta in for about 10 minutes. Also, preheat your oven to 350 right now.
Add the can of cream of mushroom soup to the tuna.
Once the peas have heated through, add them to the tuna mixture.
Once your noodles are cooked, drain and add to the mix.
Pour everything into a casserole dish. This is where you can place in the fridge overnight and bake later.
Crunch up a few handfuls of potato chips to cover the top.
Bake for 20-25 minutes, or until the chips are brown and crispy.
Enjoy!
Lenten season is upon us, and it wouldn't be right if we didn't include at least one of our fish recipes. This is a standby in our house. This time, we left it plain, but we also like to top it with a good mango salsa or pico de gallo.
Tilapia is a pretty mild fish, so you really need to add some flavor to it. The fillets are also pretty small, so we do two per person. This recipe will be for four fillets, or 2 servings. Adjust as needed.
Here's what you need:
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
4 tilapia fillets
1 Tbsp olive oil
Scallions to garnish
Here's what you do:
Heat a skillet over medium heat and add the olive oil to heat it up.
Prepare your garish by slicing scallions on the diagonal.
Combine the chili powder, cumin and paprika.
Pat the fish dry with paper towels.
Rub with the spice mixture.
Place in the pan.
Let that cook for just about 2 minutes, until you see the fish start to turn white.
Flip and let it cook on the other side for another couple of minutes.
We paired ours with a simple brown rice and salad.
Enjoy!
We were at the grocery store the other day and noticed these beautiful tuna steaks were on sale. We haven't made tuna in AGES, so of course we picked some up. This recipe is pretty easy to make, and all of the other ingredients are ones we keep on hand all of the time.
Here's what you need:
2 Tuna Steaks (or however many you need to feed your group)
1 Tbsp olive oil (to coat the pan)
Kosher Salt
Black pepper
Zest of 1 lemon
1/2 Tbsp capers with some juice
Juice from 1/2 a lemon
1/4 cup-ish white wine
1 Tbsp unsalted butter
Parsley to garnish
Here's what you do:
Heat the olive oil over medium heat in a skillet. We used our high-walled skillet, but any 10" pan will do.
Lightly salt and pepper the tuna on one side.
We also added the lemon zest to the oil to flavor it a bit. Tuna and lemon work great together, so we really wanted to impart some lemony flavor.
Place it in the pan, seasoned side down, then season the other side.
Let those hang out for a couple minutes. You'll see the fish change from this gorgeous pink color to white about 1/3 of the way up the side. That's when you should flip. You should have some nice browning on the fish.
Let those hang out for another couple of minutes, until you can't see pink on the side anymore.
Meanwhile, chop up some parsley. Set this aside to garnish your meal later.
Once the sides of the tuna are cooked, pull out and set in a warm oven to keep it from cooling too much.
Add the capers to the pan and let them cook for about a minute.
Next, add in the juice from 1/2 a lemon.
Next, pour in the white wine. We didn't measure it, just poured about 1/4 of a cup.
Let that simmer for a couple of minutes. You want the overt wine smell to cook off and let the sauce reduce a bit. (Not too much, you still want it thin).
At the very end, we decided it needed a little something to kick the sauce up a notch. We added 1 tablespoon of unsalted butter and it made the sauce perfect.
We let the butter melt and simmer for another couple of minutes.
Next, we just composed our plate by topping the tuna with the pan sauce and then the parsley.
Tuna is best when it's pink in the middle. The fish stays juicy and flaky. It's completely safe, so don't worry about germs or bacteria.
Enjoy!
