If you are a child of the 70s and 80s, you have had a casserole. Or two. Or a hundred! This recipe was originally from my mother who called it a casserole, although it is not baked. I need to ask her why she calls it a casserole…Anyway, it is pretty much everything you might put in a tuna sandwich only instead of putting it on sliced bread, you mix it with pasta. So actually, it’s kind of a salad, right? That makes it sound even more healthy to me!
As you will see, I am not a fan of taking pictures of each and every step of making a recipe. I usually only show the final dish. However, if you think I should show each step or have questions, please feel free to contact me!
Here it goes.
ITALIAN TUNA SANDWICH CASSEROLE
Ingredients:
1 lb elbow macaroni (You can use any small pasta (ditalini, small shells)
2 carrots
2 celery stalks
2 cans of tuna in water, drained
1/4 cup diced red or yellow onion
4-5 gherkin pickles finely diced (optional)
Pickle juice (trust me, it makes a big difference!)
Parsley (fresh is best, but dried is fine – hey, I rhymed!)
Salt and pepper (a few sprinkles of each)
Extra Virgin Olive Oil (about 1/4 to 1/2 cup)
Directions:
1. Boil the pasta according to directions. I like it a little al dente (almost done) because the pasta will continue to cook for a minute or two once it’s drained.
2. While the pasta is boiling, dice vegetables.
3. Drain the tuna and break it into small pieces.
4. In a large bowl, mix together the tuna, carrots, celery, onion and pickles. Add a little olive oil, salt and pepper and let it sit.
5. Once pasta is finished cooking, drain it and add the pasta to the bowl of veggies.
6. Give it a good mix and add the pickle juice, more olive oil, salt and parsley. You can adjust it to your taste buds. I am sometimes in the mood for more/less.
7. Finally, add the tuna and adjust the seasoning. Serve warm or cold.
HINT #1: You do not need to refrigerate this right away as there is no mayo in it!
HINT #2 – You could also mix all of the ingredients and use mayonnaise instead of the olive oil to be more authentic.
This picture makes it look a little drab. My husband is not a fan of carrots in his tuna so that is why there is not too much color.I think it’s delicious either way!!
The Squawking Goose 