TUNA SKILLET RECIPES RECIPES

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TUNA NOODLE CASSEROLE RECIPE | MYRECIPES



Tuna Noodle Casserole Recipe | MyRecipes image

One glance at this tuna noodle casserole as it comes out of the oven, golden and bubbly, and your family will be sold. Although the recipe calls for egg noodles, you can use any short pasta to make this dish.

Provided by Bruce Weinstein and Mark Scarbrough

Total Time 32 minutes

Yield 6 servings (serving size: 1 1/3 cups)

Number Of Ingredients 14

8 ounces wide egg noodles
2 tablespoons olive oil
½ cup chopped yellow onion
⅓ cup chopped carrot
2 tablespoons all-purpose flour
2 ¾ cups fat-free milk
½ cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons Dijon mustard
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup frozen peas, thawed
½ cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
2 (5-ounce) cans albacore tuna in water, drained and flaked
Cooking spray

Steps:

  • Preheat broiler.
  • Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
  • Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 422 calories, CarbohydrateContent 40.6 g, CholesterolContent 88 mg, FatContent 16.5 g, FiberContent 3 g, ProteinContent 27.4 g, SaturatedFatContent 7.1 g, SodiumContent 608 mg

SESAME-CRUSTED TUNA RECIPE - FOOD NETWORK



Sesame-Crusted Tuna Recipe - Food Network image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4 cup sesame seeds
1 tablespoon black sesame seeds, optional
salt and freshly ground black pepper
salt and freshly ground black pepper 
2 tablespoons olive oil, plus more for brushing the fish
1 1/2 tablespoons butter
2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick
fleur de sel

Steps:

  • In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine. 
  • Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet. 
  • When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides. 
  • Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes. 
  • To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

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