Dining In

A New Tune for Tuna
By Nancy Finch, Food Columnist

Tuna Casserole
Alfredo Tuna Noodle Casserole

One of the first casseroles I ever made, and probably I am not alone, was the old standard tuna fish casserole — noodles, tuna, mushroom soup with crumbled potato chips on the top. I remember serving it to a date many, many years ago whose raves I still can recall. Undoubtedly, he was a very hungry bachelor.

I hadn’t made a tuna casserole in eons, but an updated version intrigued me. I believe it beats out the old recipe by far. It’s more expensive, but it is better. Alfredo Tuna Noodle Casserole is also fast — you can put it together quickly when time is short. Chopping is the only time-consuming part. The casserole makes a lot, so for just two or three, you may want to divide it and freeze part.

These recipes are even easier if you are able to find a new tuna product — tuna in a pouch. The vacuum-sealed tuna stores easily, is lightweight (good for hikers or campers), doesn’t have to be drained, has a firmer texture than canned and a fresh taste. It’s a very handy new packaging for tuna.

Ranch Tuna Salad
Ranch Tuna Salad

The Ranch Tuna Salad makes a large amount — perfect for a crowd, a church potluck dinner or any occasion where you need a large salad. It stores well so, busy homemakers, make the salad on the weekend and you can use it during the week.

When reheating a tuna casserole, add a few tablespoons of milk to restore the creamy consistency. If heating in the microwave oven, use 50 to 70 percent power to gently reheat.

Tuna is lower in saturated fat than chicken, turkey, beef or pork.

Alfredo Tuna Noodle Casserole

Ingredients:

bullet1 can (6-oz.) chunk white albacore
bullettuna, drained or 1 (7-oz.) pouch
bullet4 oz. (3 c) egg noodles, dry
bullet1 c chopped celery
bullet1 c carrot, chopped or grated
bullet1/4 c diced onion
bullet1 T butter or margarine
bullet2 T flour
bullet1 jar (16-oz.) Alfredo sauce
bullet1/2 c milk
bullet2 T grated Parmesan cheese
bullet11/2 T bread crumbs

Directions: Cook egg noodles according to package directions. Set aside. Sauté celery, carrots and onion until slightly tender. Add Alfredo pasta sauce and flour. Mix well. Slowly add milk to mixture. Heat until sauce thickens. Stir in tuna and cooked noodles. Place mixture in casserole dish. Top with Parmesan cheese and bread crumbs. Bake for 20 to 25 minutes. Serves 6-8.

Ranch Tuna Salad

Ingredients:

bullet1 can (6-oz.) white albacore tuna
bulletor 1 (7-oz.) pouch
bullet12 oz. (4 c) rotini pasta, dry
bullet1 c bottled ranch dressing
bullet(more to taste)
bullet1/2 c diced red onion
bullet1 c diced celery
bullet1 c grated carrots, optional
bulletSalt, pepper to taste

Directions: Cook rotini pasta according to package directions. Add remaining ingredients and mix thoroughly. (Salad may need more dressing after setting awhile.) Serves 8 or more.

 

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