Not Your Grandmother's Tuna Casserole
By Chiara Ferrante FoodieCutie
I love exploring with spices and ingredients, so this is something that I put together one night for my parents and myself. It's low sodium and has little to no dairy, so it is perfect for lactose intolerant people (or even those allergic to milk, if you take out the butter and substitute with more olive oil). I really like to use Mimiccreme brand unsweetened heavy cream substitute, because it is made from almond and cashew creams and tastes awesome (they also have a sweetened version, if you want to make ice cream with it!). In this recipe, I used frozen ahi tuna cut into 3-4 inch chunks from the grocery store; so if you use fresh tuna, I suggest adjusting the cooking times accordingly. I love that this dish is light, even though it doesn't look like it should be. I eat a low-glycemic and anti-inflammatory diet, so this is perfect for those who do the same!
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
About this Recipe
stephanie malaspina steffi - Sep 9, 2011
I would add two fresh squeezed garlic cloves and top with fresh grated romano and serve it over pasta. You can do the same with canned boned salmon.
Chiara Ferrante FoodieCutie - Sep 9, 2011
Thanks steffi! I would definitely add the fresh garlic; however, in the part of Italy where I am from, it is almost a sin to put any kind of cheese on fish. Doesn't matter what you're doing with it, it's considered weird and unnatural. Peccorino is also used for meat sauces where I am from, and not much else. In milder sauces, such as cream and light tomato-based sauces, you would use a milder cheese such as grana padano or parmegiano (either reggiano or not). It's just how I was taught one eats, unfortunately, and now I can't bring myself to try anything differently. :)