Okay, so this is definitely NOT your grandmother’s tuna casserole. Yes, there is tuna, and yes, there are noodles. But there are also artichoke hearts and there is also feta cheese, and there is absolutely no cream-of-anything soup. It’s light and flavorful with the perfect mixture of cheese and artichoke and just the right amount of pasta. I’m calling it a Mediterranean version because of the feta and artichokes, but you can also call it scrumptious…let’s make it!
Here’s the thing with this recipe for pan-seared tuna steaks with tomato spinach sauce. It’s one of those times where the finished dish is so scrumptious, but no matter how many times I took its picture while I was writing and testing the recipe, it just didn’t take a pretty picture. And so welcome to the age-old food blogger conundrum: you want to share this deliciousness, BUT THE PICTURE IS MAKING YOU CRAZY.
And so after agonizing for a while, I decided you guys needed the deliciousness, and that you would forgive me on the less than photogenic-ness. If you want to see some prettier recipes, please click here and here and here. In the meantime, let’s make it!
I am literally obsessed with this recipe for cauliflower tuna salad. OBSESSED. Because not only is it scrumptiously delicious, and not only is it a complete and total shake-up of regular old tuna salad, it is also pretty dang healthy. Especially if you don’t load it up with bacon to the extent that I did when I took this picture, because while Everything Is Better With Bacon, this recipe is also fabulous without it (and more on that later).
So here’s one of the reasons for my obsession…let’s make it!
I’m always and forever helpless in the face of a tuna melt – my favorite diner food after bacon egg and cheese on a roll – so I am doing that thing I do with classic recipes that are near and dear to my heart. And by that I mean I am messing with success by trying as many different spins as I can think of in an effort to eat as many tuna melts as humanly possible. In this case, I added a secret ingredient that had the Southern husband extremely concerned about his dinner prospects that night…but I’m happy to report that it turned out creamy, dreamy and delicious. Want to to take your tuna melts to luxurious new heights? Let’s make it!
I like regular mayo-based tuna salad as much as the next girl, but there is just something about this mustard tuna salad recipe that takes garden variety tuna salad from perfectly fine to a totally acceptable lunch or even supper. Probably something to do with the fact that the mayo is swapped out for a little olive oil whisked with Dijon mustard. And that the tuna is mixed up with cherry tomatoes and chopped dill pickle. And that the entire thing takes about 10 minutes from start to finish, including the part where you look for that jar of really nice tuna that you know you have in the pantry SOMEWHERE. Easy, spicy, different, ready in ten minutes….let’s make it!
As I mentioned on this here blog a few weeks ago, the Southern husband and I are doing a one bowl supper once a week these days. The bowl (which is actually usually a plate but bowl sounds SO much cozier), has to contain a protein, a whole grain, a colorful veggie, a green veggie and some kind of interesting topping. It has us both debating and trying all kinds of combos we’ve never tried before…in this case tuna with brown rice and roasted fennel and baby carrots and candied pecans and a few other things…and we feel all healthy and delicious while we are eating. Win, win, win.