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Mediterranean Tuna-Noodle Casserole

Recipe photo courtesy of José Manuel Picayo Rivera

Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.

Source: Everyday Food, October 2007
Total Time Prep Servings

Ingredients

Directions

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351
  • bluegreenstone@hotmail.com
    4 FEB, 2017
    This recipe was alright. I like the egg noodles & oil-packed tuna. Not as much flavor as I had hoped. I only used canned artichokes, perhaps I was meant to use marinated artichokes? Next time I may try that, or perhaps chopped green olives. Caramelizing some chopped garlic before introducing the flour and milk would also add a great deal of flavor.
    Reply
  • MS10327130
    21 JAN, 2014
    Delicious! I haven't made tuna casserole in over 10 years and have been looking for a good recipe. Loved the artichokes - gave it a great taste! I added a little celery while sautéing the red pepper & threw in a few frozen peas right before I put it in the oven. I cut the recipe in half for just the two of us & still have plenty leftover for lunch. My husband loved it!
    Reply
  • heidele28
    22 OCT, 2013
    I made this once and liked it, but when I decided to try it using Trader Joe's Lemon Pepper Pappardelle Pasta, it was absolutely outstanding!! If you are near a TJ's then get this pasta -- it makes all the difference in this dish -- the lemon flavor, combined with the tuna and artichoke, make this dish a standout. You'll see!!
    Reply
  • heidele28
    22 OCT, 2013
    I made this once and liked it, but when I decided to try it using Trader Joe's Lemon Pepper Pappardelle Pasta, it was absolutely outstanding!! If you are near a TJ's then get this pasta -- it make's all the difference in this dish -- the lemon flavor, combined with the tuna and artichoke, makes this dish a standout. You'll see!!
    Reply
  • kellebelle
    4 JAN, 2012
    I loved this recipe. I've always been a fan of the idea of tuna casserole but honestly have never made one that I thought was interesting or even all that edible (including Joy of Cooking, America's Test Kitchen, etc). This is simple and delicious and definitely worth a try for anyone trying to find a good tuna casserole recipe!
    Reply
  • tomtegubben
    23 OCT, 2011
    We tried this recipe. My husband thought it was fine. All I could taste was flour, flour, flour, not the nice cream sauce for which I had hoped.
    Reply
  • kbloem
    27 SEP, 2011
    There's nothing Mediterranean about this recipe. It simply tastes like tuna with noodles and needs a lot of help. I added a Greek dressing, olives, and a whole lot more cheese to make it edible. I would not recommend this recipe.
    Reply
  • lcc234
    23 JUN, 2011
    Oh I also halved the recipe
    Reply
  • lcc234
    23 JUN, 2011
    This is awesome. Flavorful and light. A refreshing twist on an old standard. I modified slightly (no artichokes in the pantry): one can cannellini beans, one seeded and diced plum tomato (for acid), dash oregano, 6 small basil leaves shredded, dash garlic powder, dash seasoned salt, 1 cup lightly steamed, chopped swiss chard (cleaning the veggie drawer). topped with 1/4 c bread crumbs and parm cheese. My 4 year old even loved it.
    Reply
  • leiauna
    25 APR, 2011
    This casserole was delicious! I think it could be equally good with chicken. I used the Whole Foods Market 365 Everyday 16 oz bag of wide egg noodles.
    Reply

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