Lemony Tuna Casserole
I know no one likes to admit it - but we all love tuna casserole. It's the school lunch everyone lied about hating. I've created an adult version of the classic. This isn't your typical mayonnaisey and creamy casserole. This baby is chuck full of veggies, and packs a zippy punch with the lemon. And it plays perfectly for a rainy day, or a day of sunshine.
Serves 4-6 depending on your hunger levels :)
3 cups cooked fusilli pasta
1 TBS + 1 tsp olive oil
1 small onion roughly diced
2 cups of frozen broccoli (cut broccoli into small pieces if they are large florets
2 cups frozen peas
1 cup cherry tomatoes halved
5 tsp lemon juice from fresh lemons
16 oz can tuna, packed in water (three 5 oz cans is fine)
1 TBS dijon mustard
1/3 cup plain Greek yogurt
1 TBS capers
1 tsp garlic powder, divided in half
Salt and pepper to taste
Red pepper flakes
Preheat oven to 350. Place broccoli and peas in a strainer and pour warm running water over them to allow to defrost quickly. Once soft, turn water off and leave in sink so water drains from strainer and veggies.
Cook pasta, drain and then drizzle with 1 tsp olive oil, 1 tsp lemon juice, 1/2 tsp garlic powder and salt and pepper to taste. Stir well and set pasta aside.
Heat 1 TBS olive oil in a large pan over medium-high heat. Add onions and a pinch of salt and cook until browned. stirring occasionally. While the onions cook drain tuna and put in a large mixing bowl. Add the dijon mustard, 2 tsp lemon juice, Greek yogurt and capers. Mix well and set aside. Once onions are browned add the broccoli, peas and tomatoes. Add 1/2 tsp garlic powder, 2 tsp lemon juice, 1/2 tsp garlic powder, a pinch of salt and pepper and let cook for about 5 minutes on medium heat. Turn off heat and add the tuna and pasta, mixing well so everything is coated with the tuna. Taste and add extra salt and pepper if needed. Add to a baking dish (I used a 9x12) and put in oven for 25-30 minutes, until top is a little crisp. Serve & top with red pepper flakes for a kick!