As our time in Spain was sadly coming to an end, I had developed a menu plan that utilizes the food we had in our pantry/refrigerator so that there was little to no waste (I didn’t have a group of friends here to have a pantry clean out party with). This was one of those meals.
As most recipes, this one evolved to the posted rendition. We’ve enjoyed this meal a few times in Spain and again during the weeks of isolation upon our return. Now my focus is rationing pantry items and getting a tasty, healthy meal out of a recipe. A few friends have kindly offered to grocery shop for us, for which we have been grateful because the online shopping/delivery services all seem to be a week out! But I don’t want to push their generosity, so I’m rationing the staples. Plus, this is a fantastic opportunity to clean out my Toronto pantry!!!
Mediteranean Tuna Casserole
A KitchenInspirations Original Recipe
Serves 3-4
Ingredients:
- 100 g dry Romano Beans, cooked
- 125 mL greek yogurt
- 5 mL roasted, puréed garlic
- Sea salt
- 100 g celery, sliced thinly
- 10 black olives, roughly chopped (no pits)
- 2 roasted red peppers, skinned, seeded and roughly chopped
- 50 g green onion, thinly sliced
- 45 g Feta cheese, crumbled
- 85 g canned tuna, drained
- Butter, for greasing casserole pan
- 50 g cheese, grated
- 50 g bread crumbs, toasted
- Fresh parsley, finely chopped
- EVOO
Directions:
- Preheat the oven to 350F.
- Whisk the greek yogurt with the roasted garlic and salt. Combine the beans with the celery, black olives, red peppers, green onions, feta and tuna, mix well. Add the yogurt and mix well.
- Grease a small casserole with a bit of butter. Pour the tuna mixture into the casserole and spread evenly in the pan.
- Combine the grated cheese, breadcrumbs and parsley. Spread evenly over the tuna mixture. Drizzle with a little EVOO.
- Bake for 30 minutes or everything is heated through. Tent with foil if the breadcrumbs are toasting too quickly.
- Serve hot.
Notes:
- This is a meal that I was trying to use up ingredients, if it strikes your fancy, throw caution to the wind and improvise with whatever you have in the fridge/pantry!
- The first version had rotini pasta which was lovely but I prefer the beans.
Kitcheninspirations 
Such a sophisticated take on a lovingly familiar dish! I always buy Italian canned tuna (packed in olive oil) it’s so much better than the canned North American varieties and I always have it on hand. I’d like to try this recipe. I’m a little confused by the “dried romano beans”. Te me romano beans are flat fresh beans in pods (https://www.bonappetit.com/story/romano-beans-alriiight) but the pics show kidney type beans which I’m sure is just semantics but interesting nonetheless! GREG
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I happen to be a huge fan of tuna casserole, and this is a version unlike any I’ve tried! When I’ve traveled in Europe, I’ve found that they’ve had canned tuna that is flat-out amazing – which is hard to believe, given to what we’re used to here.
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That looks really tasty! And all of that deliciousness with one 85g tin of tuna too 😮
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Creating meals these days can be more of a challenge but it certainly sounds like you came up with a good dinner. I’ve ordered food online three times now and it takes about 5 days. Knowing that, I have to plan ahead and order fresh produce like onions even when I still have some. That way, by the time my order comes I will definitely be needing what I’ve ordered.
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