Best 2 Italian Tuna Casserole Recipes

Indulge in a culinary journey to the heart of Italy with our exquisite Italian Tuna Casserole recipe. This classic dish, hailing from the coastal regions of Italy, is a symphony of flavors and textures that will tantalize your taste buds. The star of the show is succulent tuna, flaked and tossed in a velvety sauce made with juicy tomatoes, fragrant herbs, and a touch of tangy lemon. Nestled within a golden-brown and crispy casserole crust, each bite is an explosion of flavors and textures. But that's not all; this versatile recipe also includes three additional variations to cater to various preferences and dietary restrictions. Explore the delightful Vegetarian Tuna Casserole, a meatless marvel bursting with colorful vegetables. For a creamy and decadent twist, try the Tuna Noodle Casserole, a comforting dish that combines tuna with tender noodles in a creamy sauce. And for those who love a spicy kick, the Spicy Tuna Casserole infuses the classic recipe with a vibrant blend of chili peppers and spices. With four delectable recipes in one, this article is your ultimate guide to creating a hearty and satisfying Italian Tuna Casserole that will become a staple in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN TUNA CASSEROLE

Italian Tuna Casserole image

Categories Sauce Tuna Simmer Boil

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 10-ounce box frozen chopped spinach
Salt
1 pound medium or large shell pasta or other short-cut pasta with ridges
1 tablespoon EVOO (extra-virgin olive oil), once around the pan
2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
5 garlic cloves, finely chopped
3 tablespoons all-purpose flour
1/2 cup dry white wine, a couple of glugs
1 cup chicken stock (eyeball about 1/4 of a quart-size box-the rest can go right in the fridge)
2 cups milk
1/4 teaspoon freshly grated nutmeg, or to taste
1 teaspoon hot sauce (eyeball it)
1 teaspoon Dijon mustard
Black pepper
2 6-ounce cans white tuna in water, drained, or 3 4-ounce cans Italian tuna in oil, drained
1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, 3 very generous handfuls
A handful of chopped fresh flat-leaf parsley

Steps:

Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
Preheat the broiler.
Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.

ZESTY ITALIAN TUNA CASSEROLE RECIPE - (4.7/5)

Zesty Italian Tuna Casserole Recipe - (4.7/5) image

Provided by á-39535

Number Of Ingredients 9

Ingredients

1 can or 2 packages chunk tuna
2/3 cup small or thin pasta
2 teaspoons olive oil
1/2 cup onion, finely chopped
2 1/2 teaspoons garlic, minced
1/2 cup mushrooms, sliced
1 can stewed tomatoes
1/4 cup plus 2 tablespoons mozzarella cheese, divided
Red pepper flakes, to taste

Steps:

Preheat oven to 350°F. Cook pasta to package directions and drain. Heat olive oil in small skillet. Sauté onions and garlic for about 5 minutes. Add mushrooms and sauté an additional 3 to 4 minutes until softened. Mix in tuna, tomatoes, red peppers, pasta and 1/4 cup of cheese. Spoon into small baking dish and bake for 10 minutes. Sprinkle with additional cheese and return to oven for another 5 minutes to melt cheese.

Tips:

Use high-quality tuna: Opt for tuna packed in olive oil or water, as it retains more flavor and moisture. Avoid tuna packed in brine, as it can be too salty.
Don't overcook the tuna: Tuna cooks quickly, so be careful not to overcook it, or it will become dry and tough. Flake the tuna just before adding it to the casserole.
Use a variety of vegetables: Feel free to experiment with different vegetables in your casserole. Some good options include broccoli, cauliflower, zucchini, and carrots.
Add some herbs and spices: Herbs and spices can help to enhance the flavor of the casserole. Try adding oregano, basil, thyme, paprika, or garlic powder.
Top with cheese: Cheese is a classic topping for tuna casserole. Use a cheese that melts well, such as cheddar, mozzarella, or Parmesan.

Conclusion:

Italian tuna casserole is a quick and easy meal that is perfect for busy weeknights. It is also a versatile dish that can be customized to your liking. Whether you prefer a classic tuna casserole or a more modern version, you are sure to find a recipe that you will enjoy. So next time you are looking for a hearty and satisfying meal, give Italian tuna casserole a try!

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