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Quick 'n Easy Tuna Casserole Saute

Written by Lyn

Wednesday, 02 September 2009

I'm a big fan of tuna casserole and I typically bake it using fresh tuna steak. I recently experimented with canned tuna and found that I could make an insanely tasty tuna casserole in a pan (and a pot.) Plus it doesn't take up 45 minutes of my oven's propane. Another bonus? The whole meal costs less than $10. For four diners.

3 Cups Cooked Tortiglioni Pasta
2 Cans Tuna in Water
1/2 Cup Grape Tomatoes, Sliced in Half
1/2 Cup Grated Parmesan Cheese
2 Cloves Crushed Garlic
2 Tbsp Extra Virgin Olive Oil
Black Pepper to Taste

Heat the olive in a pan and then saute the crushed garlic for 1 - 2 minutes. Drain the cans of tuna, add to the pan and stir to separate into pieces. Add black pepper to taste.

Turn the heat down to low, place a lid on the pan and cook for 10 - 12 minutes stirring occasionally.

In a serving bowl, combine the cooked tortiglioni pasta with the tuna, tomatoes and parmesan cheese. Serve with bread.

Serves 4.

Sodium Content: 200mg

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