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Tuna Casserole

Course Seafood
Cuisine Caribbean, Fusion
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Felix (Simply Trini Cooking)

Ingredients

  • 1 can 425 g tuna (in water)
  • 1 lb 454 g gluten free penne (you can use macaroni if you like)
  • 2 cups Cheddar cheese
  • 1 1/2 cup evaporated milk
  • 240 g 14 oz peas and carrots
  • 1 egg
  • 1/4 tsp sea salt optional
  • 1/4 cup chopped celery
  • 1 tsp. fine leaf thyme chopped
  • 1 tsp. parsley
  • 1 tsp. white pepper powder
  • 1 tsp. paprika
  • 2 tbsp. butter
  • 1 small pimento pepper finely chopped
  • 1 big leaf thyme chopped
  • 1 tbsp. finely chopped sprigs chive
  • 1 tbsp finely chopped chadon beni
  • 1 tbsp. tomato paste
  • Panko bread crumbs optional for topping
  • Parmesan cheese for topping

Instructions

  • Boil the Penne. Be sure to boil the pasta properly and drain.
  • Add the tuna, and the rest of the ingredients, egg, chadon beni, paprika etc. Toss the ingredients lightly and add the grated cheddar cheese.
  • Mix well before placing in the oven. Pour in a casserole dish and top with grated Parmesan cheese and Panko bread crumbs.
  • Bake for about 30 minutes or until golden in a 350 degrees F oven. Remove and serve cool.