Tuna Casserole

I don't know about you, but I love a good tuna casserole.  From the crispy cracker top to the noodley goodness below, this meal can really hit the spot.  I learned this recipe from my mom, but have made a few small adjustments over the last thirteen years that I have been making it.  I prefer to use mostly name brand ingredients in this, but it is up to you what brands you grow an allegiance to.  I can say that this tuna casserole leaves everyone in my house coming back for more.

Ingredients:

1/2 bag of No Yolks wide egg noodles

1 can condensed cream of celery soup

1 can of Leseur baby peas

1 1/2 cups mayonnaise

12 oz can tuna

1 cup shredded mozzarella cheese

1 1/2 cup shredded cheddar cheese

1/2 sleeve of Ritz crackers crushed

Salt and Pepper to taste

1. Preheat oven to 375°.  Spray 13x9 inch glass baking dish with non-stick cooking spray.  Set aside.
2. In a large pot, bring 6 cups water to a boil.  Add egg noodles.  Cook as directed on the package, drain.  
3. Place noodles back into the large pot.  Add can of cream of celery soup, tuna, mayonnaise, and mozzarella cheese.  Stir together until mixed well and then add the peas.  Stir in gently, so that the peas remain intact.
4. Scoop mixture into glass baking dish and coat with the cheddar cheese.  Top with cracker crumbs.  Bake for 15-20 minutes, until crackers are crisp and casserole is bubbling underneath.  Let stand for 3-5 minutes and then serve and enjoy.

Seared Tuna Tacos

I have just recently started making this recipe since my trip to the Keys, where I was first awakened to the wonders of seared tuna on a tortilla with baja sauce.  To me, this combination is the best thing I have discovered in a really long time.  Top with a little bit of shredded cheese and cabbage, and you have yourself a little piece of heaven.  I start out by making the baja sauce, so that it has time to chill, as well as give it time for the flavors to meld together.

Baja Sauce

Ingredients:

1/2 cup sour cream
1/2 cup mayonnaise
3 teaspoons taco seasoning
1/4 cup lime juice
1/2 chopped fresh cilantro

1. Combine all ingredients in a resealable container, and chill for at least 30 minutes.

Seared Tuna Tacos


Ingredients:

2 choice cut Tuna Steaks
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon lime juice
1 package of medium flour tortillas
2 cups shredded cabbage (I use cole slaw mix from the salad section)
2 cups shredded cheese
(Sour cream, salsa, and guacamole are optional additional garnishes)

1. Preheat oven to 250° F.  Place tortillas in foil and put into the oven to warm.
2. Mix cumin, garlic powder and lime juice in a small bowl.  Apply mixture to both sides of your Tuna cuts.
3. Heat a small skillet coated in cooking spray to medium high.  Add Tuna cuts and sear 3-4 minutes per side. Remove from heat.  Slice.
4. Top with cabbage, cheese, and your homemade baja sauce.  Add additional toppings if desired.