TUNA TOMATOES RECIPE RECIPES

TUNA TOMATO CASSEROLE RECIPE - FOOD.COM

Tuna Tomato Casserole Recipe - Food.com image

Here's a delicious twist on good old tuna casserole. The tomatoes freshen up this favorite and lighten it while the cheese adds its own goodness. It's easy to put this together which makes it a good weeknight meal choice. Additional tuna may be added, if desired.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 (6 ounce) cans tuna, drained
1 cup mayonnaise
1 small onion, finely chopped
1/4 teaspoon pepper
1/4 teaspoon salt
12 ounces uncooked wide egg noodles, cooked according to package directions and drained
8 -10 plum tomatoes, sliced 1/4-inch thick
4 ounces shredded cheddar cheese (1 cup) or 4 ounces mozzarella cheese (1 cup)

Steps:

Preheat oven to 375 degrees F.
Combine in a bowl, the tuna, mayonnaise, onion, salt and pepper.
After draining cooked noodles, return them to their pan. Add the tuna mixture and mix to blend well.
Layer 1/2 of the noodle mixture in a 9x13-inch baking pan. Top with 1/2 of tomatoes and 1/2 of cheese. Press down lightly; repeat layers.
Bake in preheated oven 20 minutes or until bubbly.

Nutrition Facts : Calories 549.4, FatContent 24.8, SaturatedFatContent 7.3, CholesterolContent 99.4, SodiumContent 531.3, CarbohydrateContent 54.7, FiberContent 3.1, SugarContent 6.3, ProteinContent 27.2

LAYERED TUNA AND TOMATOES RECIPE - GOOD HOUSEKEEPING

Layered Tuna and Tomatoes Recipe - Good Housekeeping image

Try mixing red beefsteak tomatoes and green heirloom tomatoes in this salad for lots of color.

Provided by GOODHOUSEKEEPING.COM

Categories healthy low-calorie baby shower birthday bridal shower dinner party Easter Father's Day feed a crowd Fourth of July Mother's Day romantic meals Summer dinner lunch main dish soup

Total Time 20 minutes

Prep Time 0S

Cook Time 0S

Yield 4

Number Of Ingredients 12

Ingredients

2 slice whole wheat bread
3 tbsp. olive oil
salt and pepper
1 tbsp. capers
2 tbsp. red wine vinegar
1 tsp. Dijon mustard
1 can no-salt-added white kidney (cannellini) beans
2 large beefsteak tomatoes
2 large green heirloom tomatoes
1 can tuna in olive oil
1 hard-cooked egg
1 tbsp. packed fresh flat-leaf parsley leaves

Steps:

In food processor with knife blade attached, pulse bread until coarse crumbs form. In 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add crumbs and 1/8 teaspoon salt. Cook 5 minutes or until crisp and toasted, stirring occasionally. Transfer to large sheet of waxed paper to cool. If making ahead, transfer to airtight container and set aside at room temperature up to 1 day. Prepare dressing: In small bowl, with wire whisk, mix capers, vinegar, mustard, 1/4 teaspoon freshly ground black pepper, and remaining oil until well blended. In medium bowl, toss beans with 1 tablespoon dressing. Cover and refrigerate remaining dressing up to 2 days. On large platter, arrange tomatoes in one layer. Top with beans, tuna, and egg. Cover and refrigerate up to 1 day. To serve, spoon dressing over entire mixture on platter and sprinkle with bread crumbs and parsley.

Nutrition Facts : Calories 365 calories

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