Classic American Spicy Tuna Casserole Recipe

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Classic American Spicy Tuna Casserole Recipe

Tuna casserole is my sister’s favourite meal and with good reason. It’s a hearty & incredibly simple to make dish to make that uses everyday ingredients you ‘should’ have in your cupboards, whilst punching like Muhammad Ali on the taste front.

To take this recipe to the next level, I’ve recently started replacing canned tomatoes with salsa, a little trick I discovered whilst trying to clean out my cupboards. Whilst the tuna casserole is a well known dish in the USA since the 1950’s, it is not common in England. When I make this for friends, they are always surprised by how moreish (another uniquely English word) the dish is, especially considering it’s humble ingredient roots.

And as Christmas is coming, I’ve added a little bit of Christmas colour to the plate.

INGREDIENTS

1 can of tuna
1 can of condensed mushroom soup
1/2 can of milk
1 can of chopped tomato or 4 tbs of salsa
4 tbs of mayonaise
2 chopped white onions
3 chopped sticks of celery
1/2 cup of fried onion
1 cup of grated cheddar
1/2 cup of corn flakes
3 cups of boiled pasta

METHOD

1. Fry the celery & onion in a little butter till soft.
2. Add the tuna, milk, soup, salsa, mayonnaise, pasta & half of the cheddar / fried onions.
3. Put mixture into oven dish, then top with remaining cheddar, fried onions & corn flakes.
4. Bake in oven for around 20 minutes

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