Mediterranean Tuna Casserole

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 8

Welcome to a delightful twist on the traditional tuna casserole! This Mediterranean-inspired version is packed with vibrant flavors and wholesome ingredients, making it a perfect meal for any season. Whether you're a fan of bold Mediterranean tastes or just looking to spice up your dinner routine, this dish is sure to hit the spot.

Why You'll Love This Recipe

  • Quick and easy to prepare – perfect for busy weeknights.
  • Infused with delightful Mediterranean flavors like feta, olives, and sun-dried tomatoes.
  • Nutritious and filling, with protein from tuna and fiber from spinach and whole-grain pasta.
  • Versatile enough to accommodate various dietary preferences and available ingredients.

Ingredients

2 cans (5 oz each) tuna in water, drained
8 oz penne pasta
1/2 cup sun-dried tomatoes, chopped
1/2 cup black olives, sliced
1 cup feta cheese, crumbled
1/2 cup spinach leaves, chopped
1/4 cup red onion, diced
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
1/2 cup bread crumbs
1/4 cup Parmesan cheese, grated

Step-by-step Instructions

First off, preheat your oven to 375°F (190°C). This gives it time to get nice and hot while you prepare the rest of the dish. Now, let’s get that pasta going. Cook your penne according to the package instructions. Drain it well, and keep it aside for later use.

In a large mixing bowl, combine the drained tuna, sun-dried tomatoes, black olives, feta cheese, spinach, and red onion. This mix is the heart of our casserole, bringing together all those fresh and bold flavors.

Next, in a separate small bowl, whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Pour this zesty dressing over your tuna mixture and stir until everything is well combined. This step ensures every bite is packed with flavor.

Add the cooked penne to the tuna mixture and toss gently to combine. You want everything to be evenly coated without breaking up the pasta too much. Transfer this tasty mix to a greased 9x13-inch baking dish, spreading it out evenly.

Now, for the topping: in a small bowl, mix the bread crumbs with Parmesan cheese. Sprinkle this evenly over the casserole, giving it that golden, crunchy top we all love. Pop it in the oven for 20-25 minutes, or until the top is golden brown and the casserole is heated through. Let it cool slightly before serving to avoid any burnt tongues!

Tips & Tricks

  • Use oil-packed sun-dried tomatoes for an extra boost of flavor and moisture.
  • If you prefer a creamier texture, stir in a couple of tablespoons of Greek yogurt or mayonnaise before baking.
  • Consider using whole-grain pasta for added fiber and nutrients.

Serving Suggestions

This casserole is quite versatile and pairs beautifully with a simple side salad of arugula and cherry tomatoes, dressed lightly with olive oil and balsamic vinegar. For a heartier meal, serve it alongside a bowl of soup, such as a light vegetable or tomato bisque. A glass of crisp white wine, like a Sauvignon Blanc, can complement the Mediterranean flavors wonderfully.

Frequently Asked Questions

Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance and store it in the fridge. Bake it just before serving for the best texture.
Can I use fresh tomatoes instead of sun-dried?
Fresh tomatoes can be used, but they may release more liquid, slightly altering the texture of the casserole.
What can I use instead of feta cheese?
Goat cheese or a mild blue cheese can be great substitutes if you're looking for a different flavor profile.

Ingredients Explained

Tuna provides a hearty source of protein and pairs well with Mediterranean flavors. Penne pasta is the perfect base, holding the sauce and flavors beautifully, while maintaining its shape. Sun-dried tomatoes add a sweet, tangy depth, contrasting nicely with the briny black olives. Feta cheese brings creaminess and a salty punch, which complements the fresh, earthy spinach leaves. Red onion adds a subtle sharpness and a bit of crunch.

The dressing, made from olive oil, lemon juice, dried oregano, and garlic powder, ties everything together with a zesty, aromatic note. Finally, the crunchy topping of bread crumbs and Parmesan cheese provides a satisfying finish.

Simplified Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to package instructions, then drain and set aside.
3. In a large mixing bowl, combine the drained tuna, sun-dried tomatoes, black olives, feta cheese, spinach, and red onion.
4. In a separate small bowl, whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.
5. Pour the olive oil mixture over the tuna mixture and stir until well combined.
6. Add the cooked penne pasta to the tuna mixture and toss gently to combine.
7. Transfer the mixture to a greased 9x13-inch baking dish.
8. In a small bowl, mix the bread crumbs with Parmesan cheese, then sprinkle evenly over the casserole.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
10. Allow to cool slightly before serving.

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