No-bake Tuna Casserole With Garlic Toast
From knwalter 15 years agoIngredients
- 1/2 lb. penne pasta shopping list
- 6 Tbs. EVOO (extra-virgin olive oil) shopping list
- 1/2 cup bread crumbs shopping list
- salt and pepper shopping list
- 5 cloves garlic, smashed and peeled, reserve 1 for toast shopping list
- 1 pint grape or cherry tomatoes, halved shopping list
- 1 bag frozen cut green beans (10oz.), thawed shopping list
- 1 can cannellini beans (15oz.), drained and rinsed shopping list
- 1 package tuna (7oz.), drained shopping list
- grated peel of 1 lemon plus 1 lemon cut into wedges shopping list
- 8 pieces whole-wheat bread shopping list
- melted butter shopping list
How to make it
- In a large sauce-pan of boiling salted water, cook the pasta until al dente. Drain, reserving 3/4 cup pasta cooking water.
- Meanwhile, in a large skillet, heat 2 Tbs. EVOO over medium-high heat. Add the bread crumbs and toast, stirring, for 1-2 minutes. Transfer to a bowl; season with salt and pepper.
- In the same skillet, add the garlic and the remaining 1/4 cup EVOO and cook over medium heat until golden, about 2 minutes. Stir in the tomatoes and cook until softened, about 4 minutes. Add the reserved pasta water and bring to a simmer. Stir in the green beans and cannellini beans and cook until tender.
- Add the pasta, tuna and lemon peel to the skillet and toss. Season with salt and pepper and top with the toasted crumbs.
- Toast the bread on the lightest setting for your toaster. Rub the 1 reserved piece of garlic over the toast and brush with the melted butter. Broil on a foil-lined sheet pan unitl golden, about 1 minute.
- Serve with garlic toast and lemon wedges.
- **recipe and photograph from "Every Day with Rachael Ray" magazine**
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- ladybuglee North York, CA
- knwalter Paulsboro, New Jersey
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The Rating
Reviewed by 1 people-
love this no brainer great recipe high5 thanks
momo_55grandma in Mountianview loved it
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