Mediterranean-Style Skillet Tuna Casserole
Description
Cranberries, olives, and sun-dried tomatoes join Parmesan cheese and fresh herbs in providing tons of Mediterranean flavor to this tasty tuna casserole cooked in a skillet.
Ingredients
•
2 cups farfalle (bow tie) pasta
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1 tablespoon olive oil
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1/4 cup thinly sliced onion
•
2 cloves garlic, minced
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8 ounces chunk light tuna in water, drained and flaked
•
3/4 cup water
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1/2 cup dried cranberries
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1/2 cup sun-dried tomatoes, chopped
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1/4 cup pitted Kalamata olives, halved
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2 tablespoons pine nuts
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1 tablespoon chopped fresh parsley
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1/2 cup finely shredded Parmesan cheese
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1/2 cup coarsely torn fresh basil
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3
Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
4
Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
5
Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
6
Sprinkle with basil before serving.