Versions of tuna noodle casserole have been around for decades. Baked in a 9-inch square baking pan, this recipe will make 4 servings.
Photo by Sue Ade/Morris News Ser
2 (6.5 ounces) cans chunk style light tuna packed in oil, drained and flaked
2 tablespoons vegetable oil
1 green pepper, chopped
cup chopped green onion
cup chopped celery
1 clove garlic, minced
1 (14.5 ounces) can stewed tomatoes
1 (8 ounces) can tomato sauce
1 teaspoon sugar
1/8 teaspoon fresh ground black pepper
Pinch cayenne pepper
Few drops Tabasco sauce
Salt to taste
2 tablespoons minced parsley, plus more for garnish
1 bay leaf
4 cups hot cooked rice
In a 12-inch skillet, heat oil over medium heat. Saut the pepper, onion, celery and garlic until soft. Add stewed tomatoes, tomato sauce, sugar, paprika, black and cayenne pepper, Tabasco sauce and salt; bring to a simmer. Stir in parsley and bay leaf and simmer, covered, for 25 minutes, over low heat; stir occasionally. Gently stir in tuna, being careful not to break up tuna pieces too much. Heat through. Remove bay leaf and serve over rice, or spoon tuna mixture into the center of a rice ring. Garnish with minced parsley.
Makes 4-6 servings.
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