Tuesday, May 10, 2011

Sweet and Savoury Asian Tuna Casserole

Last night I put together a dish pretty much by accident using pantry ingredients and my over active imagination and it turned out so delicious - and I mean DELICIOUS - I had to share it for posterity.

I wasn't feeling well and craved one of those old fashioned casserole type dishes our mothers used to make with mushroom soup and maybe a can of tuna - but my slightly addled brain kept saying "Make it Asian style"

Even though this recipe sounds a little unusual, my husband had two full plates of the stuff and I had to fight myself all night from going back for more! I actually went to bed early in order to do so because the pull was so strong!

I hope you enjoy...

Sweet and Savoury Asian Tuna Casserole
For printable recipe click HERE
















 Ingredients
  • 1 diced onion
  • 1/2 diced red pepper
  • 1 diced celery stalk
  • 1 cup low sodium chicken stock
  • 2 cloves minced garlic
  • 1/2 tsp hot Asian chili sauce
  • 1/2 tsp low sodium soy sauce
  • 1/4 tsp sesame oil
  • 1 cup frozen peas or frozen mixed vegetables 
  • 1 tin sliced water chestnuts
  • 1 tin mandarin oranges
  • 1 tin drained tuna
  • 1 tin reduced fat cream of mushroom soup
  • 1 Tbsp sweet chili oil
  • 1/8-1/4 tsp Chinese five spice powder (to taste)
  • 1/2 cup toasted slivered almonds
  • 1/2 package broad egg noodles, whole what or regular, cooked to al dente
Directions
  1. Saute the red pepper, onion, and celery in a pan coated in a non stick spray over medium high heat until soft. Add minced garlic at the end and saute for about 30 seconds until fragrant. 
  2. Add the chicken stock, sesame oil, soy sauce, hot chili sauce, frozen peas, tuna, and water chestnuts. Stir well and bring to a simmering boil. Simmer five minutes. 
  3. Add the mushroom soup, mandarin oranges, sweet chili oil, and Chinese five spice powder. Start with 1/8 tsp and taste to adjust. The mandarin oranges might break up in the heat, this is okay.
  4. Toss the cooked egg noodles into the pan and sprinkle in the toasted almonds last. 
  5. Serve family style!

    Author:

    Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

    Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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    1 comment:

    1. LYNDS,

      LOOKS FANTASTIC, U LITTLE THINKER,
      U!

      ADDLED BRAIN, PISHAW!

      THOSE WERE OBVIOUSLY THE COGS OF INSPIRATION CHURNING, MY FRIEND!

      YER A CULINARY RAIN WOMAN, CHEF LYNDSAY!

      [MEANT AS MY HIGHEST COMPLIMENT,
      OF COURSE!]

      NO DOUBT ABOUT IT!

      TOWANDA, BABY!

      ReplyDelete