Just another version of a quick Tuna Casserole.

This was pretty much a throw whatever into the pan and see what comes out, and surprisingly, it was really good, I think the mayo just made it for me.



3 cans of tuna
8z rotini pasta
olive oil
salt and pepper
1 small onion, diced
2 or 3 garlic cloves, sliced
tomato sauce
mayonnaise
shredded cheese

Cook the rotini pasta according to package directions.

In a saucepan, add a little bit of olive oil, the onion and the garlic cloves.  Cook for a few minutes until the onion and garlic star browning, add in the drained tuna, stir well to combine, add a small can of tomato sauce, salt and pepper.

Cook for a few minutes until the flavors are well incorporated.  Add the noodles to the saucepan, mix well.


Pour into a casserole dish.

Spread a layer of mayonnaise on the top.  I just eyeballed. 


Sprinkle on the shredded cheese and pop into a 375 degree oven for about 20 minutes or until bubbly and the cheese is melted.


Enjoy!

It's one of those dishes that everyone seems to have a different version for. I came up with my own when the kids were little and I was running late for dinner. I didn't have all the ingredients on hand that the recipe called for, so I improvised.



2 cans of tuna, drained
1 green onion, sliced
8 oz. pasta (I used Cellentani, but feel free to use your favorite)
8 oz. heavy cream
1 envelope brown gravy
1 to 2 cups of shredded cheese
dried parsley

Cook the pasta according to package directions, drain.

In a medium bowl, combine the tuna, green onion, cream, gravy and half of the cheese. Mix well and then add the pasta to the mixture and stir everything together.


Pour into a baking dish and sprinkle with the remaining cheese, bake in a 375 degree oven until bubbly and the cheese is melted.

Growing up we often had this as a quick midweek lunch, it's so easy to make and really good.

It always brings back memories of my greatgrandmother, of sitting at the kitchen table eating while we chatted and laughed.

The great thing about this salad is that you can make it just for yourself or you can double or triple the ingredients to serve more, as needed.




1 can garbanzo beans, drained and rinsed
1 can tuna in water, drained
finely chopped onion, about a tablespoon or so
salt and pepper to taste
olive oil and vinegar to taste

Mix garbanzo beans and tuna in a small bowl, add salt and pepper to taste and drizzle with olive oil and vinegar.