Best 2 Spicy Tomato Tuna Noodle Skillet Casserole With Aioli Recipes
Tantalize your taste buds with a culinary journey into the world of Spicy Tomato Tuna Noodle Skillet Casserole with Aioli, where bold flavors dance upon your palate. Prepare to embark on a delightful cooking expedition as we delve into this delectable dish, encompassing a symphony of textures and tastes. Savor the zest of zesty tomatoes, the savory goodness of tuna, and the comforting embrace of tender noodles, all harmoniously blended in a skillet. Let your senses be captivated by the vibrant hues of this dish, a visual masterpiece that promises an explosion of flavors. But the adventure doesn't end there, as we unveil a tempting array of additional recipes, each a culinary gem in its own right. Discover the secrets of creating a flavorful Aioli sauce, a versatile accompaniment that elevates the casserole to new heights. Embark on a culinary voyage where taste and satisfaction collide, leaving you craving for more. Welcome to the realm of Spicy Tomato Tuna Noodle Skillet Casserole with Aioli, where culinary dreams come true.
Let's cook with our recipes!
SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI
Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.
Provided by Kendra Vaculin
Categories Egg Garlic Olive Oil Onion Pasta Tuna Anchovy Pepper Parsley
Yield 4 servings
Number Of Ingredients 20
Steps:
- Aioli
- Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
- Casserole
- Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
- Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
- Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
- Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
- Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
- Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.
TUNA-TOMATO NOODLE CASSEROLE
Steps:
- Cook noodles in a pot of boiling water until done. Drain.
- In a large skillet, saute onion in oil. Add undiluted soup, chili powder, salt, and Worcestershire sauce. Simmer 5 minutes. Mix in noodles, 1 cup cheese, and tuna. Spoon into a greased 1 quart casserole dish.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. While still hot, sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 22.1 g, Cholesterol 66.7 mg, Fat 19.9 g, Fiber 1.1 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 1020.4 mg, Sugar 6.3 g
Tips:
- For the best flavor, use fresh, ripe tomatoes. Roma tomatoes are a good choice because they are meaty and have few seeds.
- If you don't have an immersion blender, you can use a regular blender to puree the tomatoes. Just be sure to let them cool slightly before blending.
- If you don't have aioli, you can make your own. There are many recipes available online, or you can find it in the refrigerated section of most grocery stores.
- This dish is best served immediately, but it can be reheated in the microwave or oven if necessary.
Conclusion:
This spicy tomato tuna noodle skillet casserole with aioli is a quick and easy meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to please the whole family. The aioli adds a creamy, garlicky richness that takes this dish to the next level.
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