I grew up with Tuna Hot Dish, as it was called in the Midwest. It was made the usual way, with Cream of Mushroom Soup. It rarely had the customary topping of crushed potato chips (crisps to the Brits) and it was always made with Creamettes Elbow Macaroni.
That isn’t this dish.
This was actually inspired by my Turkey Tetrazzini which, apparently, was inspired by Chicken Tetrazzini.
I say that with great authority because I just spent 2 seconds googling ‘tetrazzini’ and the 1st page was all chicken tetrazzini.
It used to be that the definition of an expert was someone with a briefcase more than 100 miles from the office. Now, I believe that an expert is someone who has spent more than 2 seconds doing online ‘research’ (ahem).
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This is an easy, week-night main course. Just add your favorite veggie on the side…. or a salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 4oz (120gr) mushrooms, trimmed, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/3 cup green olives, sliced
- 9oz (270gr) canned tuna, drained, broken apart
- 1 tbs olive oil
- 2 tbs butter
- 2 tbs flour
- 2/3 cup (5oz, 150ml) milk
- 2/3 cup (5oz, 150ml) chicken broth
- 1/3 cup (3oz, 90ml) dry sherry
- 1/3 cup (3oz, 90gr) Greek or plain yogurt
- 1/2 cup (2oz, 60gr) shredded cheese
- 4oz (120gr) egg noodles
- Preheat oven 400F (200C)
- Cook noodles according to package directions. When done, drain.
- While noodles cook:
- Heat oil in large skillet. Add onion and sauté until tender.
- Add mushrooms, garlic and sauté until vegetables start to brown.
- Add drained tuna, olives to skillet, stir to combine and remove from heat.
- Melt butter in a small saucepan.
- Add floor and cook, stirring, 1 minute.
- Slowly add milk, stirring constantly, until hot and thick.
- Add broth, sherry, and heat until just starting to bubble, stirring occasionally.
- Stir in yogurt and remove from heat.
- To finish:
- Add 1/2 of the sauce to drained noodles, mix well to coat and put in baking dish.
- Add remaining sauce to tuna / vegetable mix, stir well.
- Spoon onto the noodles, leaving an inch (2.5cm) border around the edge.
- Sprinkle with cheese and bake), uncovered, until hot and bubbly, 10 – 15 minutes.
You could use leftover cooked chicken or turkey in place of the tuna.
- Serving Size: 1/2 recipe
- Calories: 750
- Sugar: 12.7 g
- Sodium: 1199.1 mg
- Fat: 40.1 g
- Saturated Fat: 17.3 g
- Trans Fat: 0.3 g
- Carbohydrates: 42.9 g
- Fiber: 3.2 g
- Protein: 52.5 g
- Cholesterol: 141 mg
Keywords: tuna noodles, tetrazzini
Prior to the pandemic, mon mari would have been moderately pleased to eat this once or twice a decade. Since I have always loved canned tuna, I would have made it once or twice a year – a compromise.
Since the start of the pandemic our shopping habits have changed forcing our eating habits to change which has resulted in our tastes changing.
Now, when I suggest a tuna / pasta dish I get an enthusiastic ‘yes, please’ for an answer. It seems there is a new convert to canned tuna in the house.
I’m still shopping every other week and neither of us are going to the markets – which are pretty sparse anyway. Menus are more carefully planned and we are discovering new recipes and different ways of using leftovers / planned-overs.
We are both rather liking the new ways and, other than the spring search for asparagus and the December search for cranberries, will probably not go back to the old ways.
I think there will be a lot of changes in the world as we emerge from our time of virus-controlled living.
The Black Death brought the Renaissance….. Can we hope to be so lucky this time?