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Albacore Tuna Casserole Recipe from Darlene’s Kitchen

tuna-casserole-recipe-from-darlene

 

Darlene from Port Angeles sent us this recipe and photo along with this glowing review of our gourmet canned tuna:

My first can of SPC Albacore was a gift to me. I was wondering what could be so special about a can of albacore tuna? Well, my first taste blew me away. It was incredibly delicious – like getting a albacore medallion right out of the can. These medallions are so tightly packed in the can with the only other ingredient being salt that they are a little hard to get out. However, it didn’t take long to figure out dishes to use this delicious albacore in – salads, sandwiches, lettuce wraps, and grilled sandwiches. Then I remembered my mother’s tuna casserole – kind of a “comfort food” from long ago. I didn’t have my mother’s recipe so I figured out one of my own  – it’s not your mother’s tuna casserole!

ALBACORE TUNA CASSEROLE RECIPE

From Darlene’s Kitchen

Serves about 4 – 6

Pasta:

2 ½ cups of “shell-shaped” pasta (or any other desired shape – Farfalle, Rotini, etc.)

½ cup frozen “early harvest petite peas” with no added salt

2 – 3 quarts of salted water

Bring water to boil with salt in a 4 qt. stock pot – I always add a few drops of oil to prevent sticking.  Add pasta and after it returns to boil, cook according to directions on package –usually about 8 minutes. Add frozen peas to pasta about 4 minutes before pasta is cooked.  Drain pasta and peas well when done.

 Sauce:

1 T. olive oil

½ cup chopped onion

¾ cup chopped celery – ¼ to ½ inch pieces

½ sweet red pepper – chopped in ¼ to ½ inch pieces

2 T. freshly finely chopped parsley

2  7.5 oz. cans of SPC Albacore Tuna – use oil from tuna

1  10 ½ oz. can of Cream of Celery Soup

¼ to ½ can of milk or cream depending on desired thickness of sauce

1 Tbl. capers – rinsed and drained

Salt and Pepper to taste

Optional – ½ tsp. Old Bay Seasoning

Heat olive oil in a medium sauce over medium heat. Add chopped onion, celery, and red pepper to oil and sauté until vegetables start to soften and become more opaque, then turn down heat and add the whole can of soup and stir to make smooth.  Then add contents of both cans of albacore – liquid and all!  Add milk or cream to the sauce for the desired consistency and heat but don’t boil.  Stir in capers and the Bay Seasoning, if desired.

Combine:

After draining pasta and peas, return to stock pot (heat off) and add the albacore sauce mixture.  Stir lightly to combine.  Enjoy!