Brazilian Style Tuna Casserole
Yield
2 servingsPrep
25 minCook
30 minReady
55 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 1 | clove |
garlic
|
|
| 4 | each |
tomatoes
ripe, firm, peeled and seeded |
|
| 1 | each |
sweet red bell peppers
half of, finely chopped |
|
| ½ | cup |
black olives
pitted, chopped |
*
|
| 1 | can |
tuna fish
|
* |
| 1 | teaspoon |
capers
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 2 | flat |
anchovy fillets
(optional) |
*
|
| ½ | teaspoon |
oregano
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| 2 | tablespoons |
bread crumbs
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 1 | x |
butter
|
*
|
| 1 | x |
pasta
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 1 | clove |
garlic
|
|
| 4 | each |
tomatoes
ripe, firm, peeled and seeded |
|
| 1 | each |
sweet red bell peppers
half of, finely chopped |
|
| 118 | ml |
black olives
pitted, chopped |
*
|
| 1 | can |
tuna fish
|
* |
| 5 | ml |
capers
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 2 | flat |
anchovy fillets
(optional) |
*
|
| 2.5 | ml |
oregano
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
bread crumbs
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 1 | x |
butter
|
*
|
| 1 | x |
pasta
|
*
|
Directions
Cook onions in oil until soft.
Add crushed garlic and bell pepper.
Cook 5 minutes over medium heat, uncovered or until bell pepper is soft.
Stir in tomato and anchovies.
Cook until tomatoes are almost creamy, stirring occasionally.
Add capers, olives, oregano, drained tuna and cook a few minutes.
Season.
Stir in parsley.
Stir together with pasta pour into an oiled baking dish .
Sprinkle cheese mixed with crumbs.
Dot top with pieces of butter.
Bake in a pre-heated 350℉ (180℃) F oven for 30 minutes.
