And if it is easy, takes less than half an hour to make from start to finish, and can be made from ingredients that I usually have at home (saving additional trips to the grocery store) then it's a hit at our house. I work full time so the last thing I want when I get home is to worry about a complicated dinner recipe when I just need to put food on the table before everyone falls asleep on the couch.
And apparently tuna is fairly healthy, since it provides protein, polyunsaturated fat, omega-3 fatty acid and several essential vitamins and minerals (yes, I Googled it!). Add few vegetables and it becomes even healthier. Convinced already?
Here is the easy & healthy tuna casserole recipe:
- 1 cup of diced tomatoes
- 1 table spoon of dried oregano (you may want to skip that if your kids are the type that need to fish out very green speck in their plate before they start eating...though I really love oregano, so it's a trade-off)
- 4 carrots, sliced
- one large onion, diced
- two cans of tuna (to make it healthier, choose the canned-in-water or canned-in-olive oil variety)
- two table spoons of olive oil (if you're using canned-in-olive oil, either use the olive oil that comes with the tuna or drain it and use fresh olive oil; don't add both, it's too much)
- a pinch of salt
- pasta of your choice
The how-to? It couldn't be easier: put everything but the tuna and the oregano in a pan and let it boil for about ten/fifteen minutes. In the meantime, get the pasta ready. Remove the vegetables from the stove, mix in the tuna and season with the oregano. Pour it over the pasta and you're done.
If you're brave enough, you can add some broccoli. I usually don't because of some kids that have an aversion to anything green in their plates (I've said that already, right?). I save the broccoli and other similar green stuff for the soup they are required (and actually love) at each main meal. I've learned to pick my battles.