Thursday, May 15, 2014

Healthy Wild Pacific Tuna Casserole

As I was growing up, my mom often made the usual tuna casserole for dinner.  When my mom told me she was making tuna casserole for dinner, I was disappointed because it was NOT one of my favorite meals as a kid.  These days I actually enjoy tuna casserole made my own way using only Wild Pacific albacore tuna and organic unprocessed ingredients.  

Wild Pacific albacore tuna is troll caught, high in omega 3s, low in mercury and is the healthiest tuna you can buy.  Most canned albacore tuna found in supermarkets comes from canneries and highly processed.  They cook it twice - getting rid of many natural flavors, juices and omega 3s.  As if that isn't bad enough, they also add water, vegetable broth, soy and salt.  Wild Pacific tuna is packed in its natural juices, cooked only once, retaining the natural juice and omega 3s.

Healthy Tuna Casserole -

This recipe is organic, using unprocessed ingredients and it's made without canned condensed soup!


1 lb whole wheat noodles (rotini )
3 T unsalted butter
16 ozs white button mushrooms
3 cloves garlic, chopped
3/4 tsp sea salt
1/8 tsp freshly ground black pepper
1 T arrowroot powder (cornstarch substitute)
1 1/2 cups chicken stock
1 1/2 cups heavy cream
2 cans Wild Pacific albacore tuna 
2 cups frozen peas, thawed
1 cup grated cheddar cheese


3 slices whole wheat bread
2 T unsalted butter, melted


1) Preheat oven to 375 degrees.  Boil the pasta and drain.

2) Melt butter in saucepan over medium heat.  Stir in mushrooms, garlic, salt and pepper.  Cook mushrooms about 5-7 minutes.  Sprinkle in arrowroot powder while continuously stirring for about 30 seconds to prevent lumps.  Stir in the chicken stock and cream; simmer until sauce is thick, about 12 minutes.

3) Toss pasta, mushroom sauce, tuna, peas and cheese in a large bowl.  Season to taste with salt and pepper.  Pour into a buttered 13 x 9-inch baking dish and spread evenly.

4) Place bread and melted butter in the bowl of a food processor or blender.  Pulse until finely ground.  Evenly spread buttered crumbs over top of pasta mixture.  Bake for 30 minutes, or until bubbly and golden brown on top.

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