Ok, so I know some of you are cringing now (Mike included), but I actually like a tuna casserole every once in awhile...well, once a year, and this is the recipe I use. I must admit though, I made a batch of My Tortilla Soup to take to a friend yesterday as well and it was looking much better than this...it will probably be on our menu for next week :-)!
Ingredients:
-1 can chunk light tuna (I only buy albacore)
-2 c. macaroni, uncooked (I used 1 8 oz box of gluten free penne)
-1 can cream of celery soup (I used 98% FF)
-1 T. instant minced onion
-1 c. mixed veggies, cooked and drained
-1 1/4 c. shredded cheddar cheese (I used 2%)
-1 c. sour cream (I used FF)
-1/2 t. salt
-paprika
Directions:
-Preheat oven to 350 degrees.
-Drain tuna. Cook and drain macaroni.
-In a bowl mix noodles, tuna, soup, onion, veggies, sour cream, salt and 3/4 c. cheese.
-Pour into a greased 2 qt. baking dish. Sprinkle with remaining cheese and then paprika.
-Bake uncovered, 30 minutes or until heated through.
Tuna Macaroni
Thai Tuna Wraps
This recipe comes from Pampered Chef's Main Dishes cookbook. It is a nice cool meal for the summer time (which will be here awhile longer for us) and would also make a great lunch or even an appetizer if cut in thin slices. I thought the wraps were really good...not to mention a great way to use a can of tuna :-)! I served them with chips and cubed cantaloupe...delish!
**Mike approved of this meal too and wraps are not usually his thing so that says something :-)**
Ingredients:
- 2 T. lime juice
- 1/2 c. FF mayonnaise, divided (you don't need a whole 1/2 c. - you use 2 T. in the sauce and the rest you spread as you wish on the tortillas before wrapping...I used light Miracle Whip)
- 1 T. soy sauce
- 1 T. sugar
- 3 c. cabbage, chopped
- 1 med. carrot, shredded
- 3 green onions with tops, thinly sliced
- 2 T. cilantro, snipped
- 1 can (6 oz) tuna, drained and flaked
- 1 med. red bell pepper
- 6 (8 in) flour tortillas
- 12-18 large spinach leaves
Directions:
I will be omitting the irritating plugs for Pampered Chef products included in their recipes :-)
- Whisk together lime juice, 2 T. of mayonnaise, soy sauce and sugar in a bowl.
- Chop cabbage. Shred carrot. Slice green onions. Snip cilantro.
- Add cabbage, carrot, green onions, cilantro and tuna to soy sauce mixture; mix lightly. Cut bell pepper into thin strips.
- For each wrap, spread tortilla with 1 T. remaining mayo. Top with 1/2 c. tuna mixture. Cover with 2 or 3 spinach leaves and 4 bell pepper strips. Roll up tortilla tightly.
- Repeat with remaining tortillas and filling. To serve cut each roll in half diagonally.
