Fish Dish

Salmon Hash

(based of this recipe that used trout)

Tuna Melt Pie

My Tuna Melt

Further proof that cooking has become a part of my everyday life, the other night I created my own tuna melt and it was delicious!

Ingredients:
- 1 6-ounce can tuna in water, drained
- celery, diced
- dill pickles, diced
- mayonnaise, to taste
- Dijon mustard, to taste
- handful of mushrooms, sliced
- 1/4 avocado, sliced
- 1 slice Muenster cheese
- 1 slice whole wheat bread

Directions:
- Drain tuna and mix in celery, pickles, and preferred amount of mayo and mustard.
- Layer 1/3 of the tuna on bread, top with mushrooms, avocado, then cheese.
- Broil on high in the oven, until cheese is melted.

The final product was awesome and I had tuna left over for lunch during the week! Definitely a great, quick, easy, impromptu dinner!

Toona Noona Casserole

Just like Mom used to make! Well actually not really, but this recipe did remind me of my mom's Tuna Noodle (aka Toona Noona) Casserole that I love! I remember eating it when I was a kid, particularly on days when my dad was out of town, traveling for work. Her recipe includes macaroni noodles, mushroom barley soup, and cheese. This recipe doesn't have any of those. It's more of a grown up take on the food. But Mom's is good! Maybe I'll try that next!

But for today it was Tuna Noodle Casserole from someone named Christy's Blog (you can find her website on my blog roll).

I swapped out the pasta for whole grain pasta, used soy butter instead of real butter, and used onion soup mix instead of leek soup mix, but otherwise it's the same. And I must say it is mmmm good and not too fishy for those who aren't tuna fans. Here ya go!


Ingredients:
8 ounces uncooked whole wheat linguine
1 cup frozen broccoli florets
1 package (about 1 oz) onion soup mix
1 1/2 cup milk
Dash of pepper
1 can (5 oz) white albacore tuna, drained
2 tbsp chopped, drained roasted red bell peppers
1 tbsp butter/margarine, melted
1/4 cup plain bread crumbs

Directions:
Heat oven to 350 degrees.
Spray 8-inch square baking dish with cooking spray.
Cook and drain linguine as directed on package, adding broccoli for the last 2 minutes of cook time.
In a 1-quart saucepan, mix soup and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper. Add linguine, broccoli, tuna, and roasted peppers to soup mixture.
Stir gently, mixing all ingredients together well.
Spoon into baking dish.
In a small bowl, mix butter and bread crumbs. Sprinkle over linguine mixture.
Bake uncovered 20-25 minutes (I did about 23 min) or until top is golden brown.


Success! Depending on how you serve, I estimated about 6 portions and in WW that would be 4 pts/serving.

I bet adding cheese would make this in even yummier, but as someone who often gets an upset stomach from cheese I like that this casserole is without!