Tuna casserole


350 gr. ditali pasta noodles,
1 can tuna (200 gr.),
1 medium sweet potato, diced to
approximately 1/3-inch cubes,
4 garlic cloves, chopped,
1 small onion, sliced,
2 entire green onions, chopped,
2 cups tomato sauce,
4 tbsp. extra virgin olive oil,
200 gr, shredded Friulano cheese,
1 pinch dry summer savory,
salt and pepper to taste.

Recipe: Boil the pasta according to package directions. Add a minute or two if you want a softer noodles. In the meantime, heat the extra virgin olive oil in a large heavy pan and saute the garlic, diced sweet potato, and onion until until the potato is soft. Add the tomato sauce and bring to a quick simmer. Remove from heat and stir in the flaked tuna, green onion, summer savory and salt and pepper to taste. When the pasta is cooked, strain it and put it in a baking dish. Pour the sauce over it and stir well with an wooden spoon. Sprinkle with the shredded cheese on top, cover and bake the tuna casserole in a preheated oven at 375 F for about 20 minutes. Uncover for the last 5 minutes of baking. Let the tuna casserole stand at room temperature for 5-10 minutes, and serve. If you need a recipe for a nice authentic Italian tomato sauce, you can find it here.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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