Tuna Casserole

One plated serving of my Tuna Casserole.

The Best Tuna Casserole

This is better than a basic recipe for a Tuna Casserole but it is easy and it’s delicious. Last week, I made a very simple and basic recipe, which was descent, but it didn’t strike me as a yeah I want more kind of a dish so, I decided to step it up. The end result turned out great and I really think you’re going to be pleased because I stuck with all of the basics and through in some ingredients to give this dish more bite.

Frying pan on the stove half full of chopped Holy Trinity ingredients, garlic and peas.

The Holy Trinity with Peas

Many basic Tuna Casserole recipes call for frozen peas but I decided to take it a step further and add the Holy Trinity. As you may or may not know, the Holy Trinity is just 3 simple ingredients made famous in in French and Cajun Cuisine; chopped onion, celery and bell pepper. These three ingredients are a fundamental start to many recipes and I decided that this dish shouldn’t be any different so, I added them.

Mixed Tuna Casserole ingredients, in a large bowl, before baking.

Creamy and Crunchy

One of my favorite things about a casserole is the top layer. I like the crunchy flavor of salty Potato chips and/or fried French Onions. In this case, I decided to add both for more flavor. I crush the potato chips and add them to the mix and add the french onions as a topping with cheddar cheese. That’s not the only cheese I add to this recipe, however. Again, I’m going for flavor and I like anything creamy to be rich so, I added grated Parmesan cheese to the mix along with some cream of mushroom soup and a little milk.

You have to be careful with the mixture of all of these ingredients because you can, very easily, do one of two things; either make it runny, with too much liquid or dry it out with not enough. Those potato chips and the “Al dente” noodles like to suck up that moisture with the casserole is baking so, be sure you’ve added the right amounts that I’ve listed below. And, if by some chance you’re tastes are different than mine, just adjust the liquid, milk, accordingly.

Oh, I almost forgot… I usually salt the boiling water before I cook my noodles to add more flavor but, in this case, I chose Chicken Bouillon. Just think of it like adding the seasoning packet to your ramen and flavoring the noodles. It isn’t weird, it’s pretty much the same frickin’ thing!

Tuna Casserole video tutorial by PoorMansGourmet.

Tuna Casserole Ingredients:

1 12 oz bag Egg Noodles
Cook the Noodles in Chicken Broth or use Bouillon. Approximately 4 quarts of water and 1/3 cup of Knorr Chicken Bouillon.

1 tbsp Olive oil
1 tbsp Butter
2 Cloves Garlic, chopped
1 bunch Fresh Parsley, chopped
1 stick Cellery, diced
1 Bell Pepper, diced
1 cup Peas, frozen
1/2 Onion, diced
2 cans Mushroom Soup
3/4 cup Milk
1/2 cup Parmesan Cheese, grated
1 cup Cheddar Cheese, grated
1/2 cup French Onions
1/2 cup Potato Chips, crushed
3 cans tuna, Solid White Albacore
1 tbsp Worcestorshire

Salt and Pepper to taste

Bake at 400° Fahrenheit for 20 minutes then add the Cheddar cheese and French onions and bake for another 5 minutes, then serve.

P.S. You can easily turn this dish into a Chicken Noodle Casserole by swapping out the canned Tuna for Chicken and the canned Cream of Mushroom Soup for Cream of Chicken Soup, instead.

Seared Salt and Pepper Ahi Tuna

Seared Ahi Tuna

The Best Seared Ahi Tuna

There are, literally, hundreds of different ways to prepare Ahi Tuna but I like mine Seasoned and Seared.  That usually means that dry ingredients are applied, on all sides, to a cut of Raw Ahi Tuna then cooked and “seared” in a dry frying pan.  Ingredients vary but spices generally get the best results, rarely, herbs are ever applied.  But, one of the easiest ways to make this appetizer is to keep it simple and season with Kosher Salt and Black Pepper.

Ahi Tuna Dipping Sauce

The best part about this Ahi tuna recipe is that it comes with a fantastic Wasabi Vinaigrette that has a sweet Soy Sauce and Sesame Oil influence.  Tell me that doesn’t sound superb!  Sushi fans alike come running for this appetizer anywhere it’s served.  I’ve seen similar recipes served at The Outback, Cheese Cake Factory and P.F. Chang’s even.  All of which have their own unique style.  I think that this one is the easiest to do and that anyone the loves tuna is going to like it.

Seared Ahi Tuna Ingredients:

1 Ahi Tuna Steak
1 tbsp Black Pepper
1 tsp Kosher Salt
1/2 tsp Paprika

Wasabi Vinaigrette
1 tbsp Olive Oil
1 tbsp Soy Sauce
1 tbsp Apple Cider Vinegar
1 tbsp Honey (optional)
1 tsp Wasabi Paste (you can substitute mustard)
1/2 tsp Sesame Oil
1/2 tsp Lemon Juice