Hello everyone,
I have been trying to use up my tuna from the deep freeze to justify booking more trips this season. I g ave a bunch away. Been practicing with my new Japanese sashimi knife. Learning some new techniques.
I was in the mood for tuna casserole (wife’s been away and I suppose I was looking for comfort food).
I made a big’ole batch of tuna casserole with frozen BFT from last fall. It turned out great. here's what I did.
Slightly browned large whole onion, 4 stalks of celery, couple cloves of garlic, 4 carrots, and a bunch of mushrooms. I slightly browned them to add umami. I did them hot & fast to retain some bite. Added frozen peas. I wanted to maximize the veggies for nutritional purposes.
I used 2 bags of egg noodles, cream of mushroom & cream of celery soup, milk, melted butter, shredded extra sharp cheddar.
Sliced 4 lbs of tuna into 1” cutlets. Seasoned it well and seared it.
Mixed it and seasoned well with Killer Hogs AP, course fresh ground black pepper, onion & garlic powder, dried parsley, smoked paprika and Lowrey's seasoned salt.
Baked covered at 275 till hot throughout. Uncovered and topped with dry fried onions and crushed BBQ potato chips, and more cheese & paprika for looks. Turned up the oven to 375 and browned uncovered.
Made two large pans. After dinner and a bowl for tonight, I froze several vacuum packages. We’ll have tuna casserole for a while.
Best darn tuna casserole I’ve ever had. I’m glad I made a big batch.
See pics below.
JD
I have been trying to use up my tuna from the deep freeze to justify booking more trips this season. I g ave a bunch away. Been practicing with my new Japanese sashimi knife. Learning some new techniques.
I was in the mood for tuna casserole (wife’s been away and I suppose I was looking for comfort food).
I made a big’ole batch of tuna casserole with frozen BFT from last fall. It turned out great. here's what I did.
Slightly browned large whole onion, 4 stalks of celery, couple cloves of garlic, 4 carrots, and a bunch of mushrooms. I slightly browned them to add umami. I did them hot & fast to retain some bite. Added frozen peas. I wanted to maximize the veggies for nutritional purposes.
I used 2 bags of egg noodles, cream of mushroom & cream of celery soup, milk, melted butter, shredded extra sharp cheddar.
Sliced 4 lbs of tuna into 1” cutlets. Seasoned it well and seared it.
Mixed it and seasoned well with Killer Hogs AP, course fresh ground black pepper, onion & garlic powder, dried parsley, smoked paprika and Lowrey's seasoned salt.
Baked covered at 275 till hot throughout. Uncovered and topped with dry fried onions and crushed BBQ potato chips, and more cheese & paprika for looks. Turned up the oven to 375 and browned uncovered.
Made two large pans. After dinner and a bowl for tonight, I froze several vacuum packages. We’ll have tuna casserole for a while.
Best darn tuna casserole I’ve ever had. I’m glad I made a big batch.
See pics below.
JD
Attached Files
Comment