I was able to squeeze one last media appearance in before baby number three arrives in October, and for it I was able to create and test out two new quick and easy tuna recipes that will definitely be added to our family’s weeknight dinner rotation.
Like I mentioned in my BT interview, I’m all about QUICK and EASY when it comes to dinner. With two kids under five and one on the way, it’s not realistic for me to create elaborate meal plans every week (I admire those Moms that do!) or make gourmet meals every night. Instead, I have a list of go-to dinners (of which I change up every now and then) that I can make in 30-40 minutes or less. I make sure that always have the ingredients needed for these meals on hand.
Some of our Fall/Winter go-to meals include:
This super easy and delicious One Pot Southwestern Chicken and Quinoa Skillet
This crock-pot chicken noodle soup by my friend Maija
and this delicious DIY Kung Pao Chicken Recipe
These easy and healthy options will always be on the top of my list for weeknight meals, but this week I’ve officially added three new meals to the rotation, all featuring tuna! I love using tuna because it’s economical, versatile and super healthy. I choose chunk or flaked light varieties most of the time because it is lower in mercury than chunk white tuna (albacore). Because I’m pregnant and have young kids, serving lower mercury tuna is important, especially if we’re enjoying it often. I love the Ocean’s Pole and Line variety because the tuna is caught in a more sustainable, environmentally friendly way–the old fashioned pole and line way!
Tuna is an excellent source of protein, is low in saturated fat and provides Omega-3 fatty acids which is important for brain and eye development in-utero as well as during childhood. Omega-3’s are also important for heart health!
Here are the delicious recipes that I featured!
(printable pdf: Gourmet Tuna Melts)
2. Tuna, Veggie and Noodle Casserole:
- 8 ounces whole-wheat (or regular) egg noodles
- 1 tablespoon extra-virgin olive oil
- 1/2 large onion, diced
- 8 ounces mushrooms, sliced
- 1/2 tsp salt
- 1/2 cup dry white wine
- 6 tablespoons flour
- 2 cups milk
- 1 cup chicken broth
- 1/2 teaspoons pepper
- 12 ounces canned chunk light tuna, drained
- 1 cup frozen peas, thawed
- 1 cup finely grated parmesan cheese, divided
- 1/2 cup cheddar cheese, grated (for top)
- 1/2 cup coarse bread crumbs (panko work fine)
- Bring a large pot of water to a boil. Cook noodles until el dente (6 to 8 minutes at most). Drain and rinse. Preheat broiler.
- Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened–about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat.
- Add milk, chicken broth and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat and transfer to a oven-proof casserole dish.
- Sprinkle the casserole with breadcrumbs, the remaining 1/2 cup Parmesan and the cheddar cheese. Broil until bubbly and lightly browned on top, 3 to 4 minutes (watch carefully that it doesn’t burn on top!).
3. Kid-Friendly Skillet Tuna Burgers
- 3 cans chunk light or flaked light tuna, drained well
- Wasabi Mayo (1/4 cup mayonnaise mixed with one teaspoon wasabi paste) * wasabi optional
- 2-3 small mushrooms diced
- 1/2 cup panko bread crumbs
- 2 eggs, whisked
- 1 (or more) teaspoons garlic powder
- sprinkle of lemon pepper
- salt to taste
- 1 tbsp oil (I used a combo of olive oil and sesame oil)
- Combine all ingredients into a medium sized bowl (first with a fork and then with hands to mix really well)
- Form burgers carefully with hands (you’ll notice that they are more moist than regular burgers, so may take a bit more time forming the burgers so that they stick). Place on a plate delicately.
- Heat a large non-stick skillet or frying pan over medium-high heat and add oil. Carefully place burgers into skillet (don’t over-crowd) and pan fry on both sides until golden brown (you may want to press down gently as they are cooking with a spatula).
- Once cooked, remove from pan and transfer to a whole grain bun. I served with more wasabi mayo, lettuce and tomatoes.
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