Tuna Casserole

Money Saving Meals
Card 17
Tuna Casserole

Hi!  Hi!  Okay.  Here's the thing.  Max hates tuna.  He loathes it, in fact.  He really loves anything else fishy, but tuna is a no-go.  On Friday Max stayed at Leon's house, which meant we could try this recipe out (again) without Max getting antsy or going hungry.

Let me just put it out there that I LOVE TUNA CASSEROLE.  I have not eaten it for years, but my Mum used to make it when we were kids and it was one of my very favourite meals.  She used to make a different one to this.  It had Cream of Celery Soup in it.  I wish I had THAT recipe. If you have it, can you send it to me?!

This AWW Yellow Box recipe was pretty delicious.  This really is comfort food.  I added HEAPS of lemon and pepper and salt at the end and piled it on to grainy toast. Yum.  Ari, who is a fan of rice, tuna and corn did not much like this.  Go figure.  I am not sure why.  I think it was the sort of non-cheesy-mornay-esque base that weirded him out.  He's not genetically programmed to like that kind of thing.  We live on very clean, simple flavours... creamy saucy things are not on our menu very often.  But he TRIED to eat this because he recognized the key ingredients were friends of his.  Cam liked it... not a lot... but a bit.

I think Tuna Casserole is the kind of thing you have to have nostalgic ties to, to like.  I like it.  I grew up with it.  Those that have not grown up with it were not huge fans. Do you like it?  

xx Pip

Tuna Pan Bagna - Perfect Picnic Fodder

Pan Bagna is such a cool, portable concept, huh? You really can customise to suit yourself - with a heap of delicious flavours all mixing it up together. I think this recipe came from Martha Stewart's site... but I can't quite remember! I think chicken, avocado, mayo, red onion, almonds, pesto would be super good in a pan bagna. But you do what YOU like!


1 loaf Italian or country bread with crust that is not too heavy
1 large clove garlic, halved
1/4 cup extra-virgin olive oil
1 1/2 tablespoons white-wine vinegar
1 small red onion, very thinly sliced
medium sized tin of tuna in olive oil
1 large ripe tomato, thinly sliced
a couple of 'fillets' of roasted red pepper
1 handful of rocket
1/2 lemon
a few basil leaves
2 tbsp mayonnaise
pitted olives

Halve bread horizontally. Pull out the soft interior, to within 1-inch of the crust; discard interior or reserve for another use. Rub the inside of bread all over with garlic, then drizzle with oil and vinegar. Cover the bottom half of the bread with onion and tomato slices. Top with pepper strips. Evenly distribute tuna and basil and rocket and olives. Add plenty of salt and pepper and a squeeze of lemon too. Spread the top half of bread with mayonnaise and place it mayo-side down over filled bottom half. Wrap in plastic wrap. Place on a large plate, and top with a second plate. Weight with several heavy cans. Refrigerate for 2 to 3 hours.

Just before serving, cut into 6 to 8 wedges or slices.

Zebra Picnic Print from here