Updated tuna casserole

As a lifelong Catholic, I have had more than my share of tuna casserole.  Five Fridays times 60 years is a lot of tuna helper or the canned tuna, egg noodles, canned peas, and cream of mushroom soup.  Thank goodness for green can Parmesan cheese.  This meal had to be part of our repentance for sin.

If you are wondering if this is a true “casserole,” it may not be, but what the heck – it’s different and tasty. I used fresh seared rare tuna as a topper.  I made my own cream of mushroom soup to reduce sodium.  I used coconut milk instead of cream.  Then I went and put it all over some mildly spicy poblano peppers.
4 poblano peppers
8 oz egg noodles
1 can (15 oz) coconut milk
4 oz white wine
1 cup vegetable stock
2 oz olive oil
2 teaspoon butter
2 teaspoon flour
4 oz grated Parmesan cheese
1 bunch parsley
6 oz capers
4 oz shatake mushrooms
4oz baby Bella mushrooms
Cream of mushroom soup (or used the canned stuff and a cup of milk):
Dice mushrooms
In a large skillet on medium heat
Add olive oil
Add mushrooms
Cook for 10 minutes, stir every 5 minutes
Add 2 oz butter
Add flour and stir; cook for 5 minutes until flour browns slightly
Add coconut milk
Cook for 10 minutes
Add wine
Add vegetable stock
Add capers
In salted boiling water, cook egg noodles for three minutes less than stated on the package directions
Mix with mushroom soup with the noodles
Preheat oven to 350
Cut peppers in half and place on a 9 x13 baking dish
Bake for 8 minutes
Fill with mushroom and noodle mixture
Bake for 20 minutes
10 oz ahi tuna
Rub:
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon cumin
Combine all spices
Sprinkle on both sides of tuna
In a hot skillet cook on both sides for 3 minutes
Chop in small pieces
Top on the stuffed peppers with tuna
Sprinkle with Parmesan cheese and parsley
tuna casserole 1
tuna casserole 2
tuna casserole 3
tuna casserole 4
tuna casserole 5
tuna casserole 6

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