High Fiber Tuna Casserole From Rachael Ray Recipes

UPTOWN TUNA CASSEROLE

Steps:

• Bring a large pot of water to a boil for noodles
• Salt boiling water and cook noodles to al dente
• While water comes to a boil, place oven rack in center of oven and turn on broiler
• Heat a large skillet over medium heat with EVOO, a turn of the pan, and butter
• When butter melts into oil, add mushrooms and saut 5 minutes
• Then add leeks and garlic and allow leeks to wilt, 5-6 minutes
• Sprinkle flour over leeks and mushrooms and stir 1 minute
• Then whisk in wine for half a minute, then whisk in milk and half and half or cream and simmer a couple of minute to thicken and reduce sauce
• Then stir in Dijon mustard and season sauce with salt and pepper, to taste
• Stir in peas, tarragon and tuna, then return sauce to bubble and turn off heat
• Add cooked noodles to sauce, transfer to a casserole and top with Gruyere cheese
• Pop casserole in oven and broil until bubbly and brown, 3-4 minutes
• Garnish with chives or parsley and serve immediately

TOASTACHO CASSEROLE

Steps:

• For the casserole: Preheat the oven to 375 degrees F.
• Bring the beef stock to a simmer in a pot; add the ancho chiles and just enough water to cover and cook to reconstitute them. When softened, transfer to a food processor and puree.
• Char the poblanos evenly over a flame or under the broiler. Cool in a covered bowl, and then peel, seed, chop and reserve.
• Arrange the tortilla strips on baking sheets, spray with cooking spray and season with salt. Bake to deeply golden brown, 10 to 15 minutes.
• Heat the oil, 2 turns of the pan, in a large, deep skillet over medium-high heat. Add the chorizo and brown, crumbling the meat. Add the beef and continue to brown and crumble the meat. Add in the beans, coriander, cumin, garlic, onions, poblanos and ancho puree and cook together a few minutes to combine the flavors.
• Layer half of the tortilla strips in a casserole dish and top with the chorizo and beef mixture. Cool and store for a make-ahead meal (store the remaining tortilla strips in a foil pouch until using), or bake to serve. To bake, top the room-temperature casserole with the remaining tortilla strips and the cheese and bake at 375 degrees F until bubbly and hot through, 40 to 45 minutes.
• For the avocado cream: Whiz up the sour cream, avocado and lime juice in a food processor.
• Top the casserole with the pickled jalapenos, lettuce, tomatoes and onions and dollop the avocado cream over top (or pass at table).

TUSCAN-STYLE GRILLED TUNA STEAKS

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

TUNA PUTTANESCA

Steps:

• Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
• Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
• Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

RACHAEL'S TUNA PAN BAGNAT

Steps:

• Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
• Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.
• For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop.
• Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total.

RETRO-METRO FANCY TUNA CASSEROLE

Steps:

• Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.
• Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.
• Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter--reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.
• Remove cooked, poached tuna to a bowl and flake fish with a fork.
• Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.
• Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.

RENAISSANCE OF TUNA CASSEROLE

Steps:

• Place pasta water on to boil. Salt water then add pasta and cook to al dente.
• While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

HIGH FIBER TUNA CASSEROLE FROM RACHAEL RAY RECIPE

Steps:

• 1. Pre-heat the oven to 400 degrees F. 2. Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to the package directions. Drain the pasta thoroughly, return it to the pot and reserve. 3. In a large skillet over medium-high heat, heat 1 tablespoon EVOO, one turn of the pan, and the butter. Cook the garlic and onion until tender, about 2-3 minutes. Sprinkle in the flour and cook for another minute, then whisk in the chicken stock and half-and-half and season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken. 4. Turn off the heat, then fold in the parsley, grated parmigiano Reggiano cheese, cannellini beans, spinach, tuna and penne. Pour the mixture into a 9 x 13 inch baking dish and top with remaining cheese. Place in the oven to brown the topping, about 10 minutes.