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Sun-dried Tomato & Artichoke Tuna Casserole

 
One serving costs about $3.26 One serving costs about $3.26

$3.26 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,pescetarian,pescatarian side dish,lunch,main course,main dish,dinner American
spoonacular Score:67%

Spoonacular Score: 67%

 

Sun-dried Tomato & Artichoke Tuna Casserole requires around about 45 minutes from start to finish. For $3.26 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 882 calories, 41g of protein, and 32g of fat per serving. This recipe serves 4. A mixture of butter, tuna, parmesan, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a pescatarian diet. It can be enjoyed any time, but it is especially good for Autumn. 2 people have made this recipe and would make it again. This recipe is typical of American cuisine. It is brought to you by Foodista. With a spoonacular score of 66%, this dish is good. Try Artichoke and Sun Dried Tomato Pasta, Artichoke and Sun-Dried Tomato Quiche, and Artichoke and Sun-Dried Tomato Focaccia for similar recipes.

Ingredients

Servings:
4
4  sundried tomato wrap
sundried tomato wrap
3.57 cups
3.57 cups whole-wheat dried macaroni
whole-wheat dried macaroni
4
4  canned artichoke hearts
canned artichoke hearts
0.5 cups
0.5 cups sundried tomatoes
sundried tomatoes
2 cloves
2 cloves garlic
garlic
1 medium
1 medium onion
onion
1 cup
1 cup milk
milk
2 Tbsps
2 Tbsps butter
butter
2 Tbsps
2 Tbsps flour
flour
0.25 cups
0.25 cups marsala
marsala
1.5 cups
1.5 cups parmesan
parmesan
1 can
1 can canned tuna
canned tuna
2 Tbsps
2 Tbsps whole grain mustard
whole grain mustard
1 cup
1 cup panko breadcrumbs
panko breadcrumbs
2 Tbsps
2 Tbsps olive oil
olive oil
some
some salt and pepper
salt and pepper
4  sundried tomato wrap
4
sundried tomato wrap
3.57 cups whole-wheat dried macaroni
3.57 cups
whole-wheat dried macaroni
4  canned artichoke hearts
4
canned artichoke hearts
0.5 cups sundried tomatoes
0.5 cups
sundried tomatoes
2 cloves garlic
2 cloves
garlic
1 medium onion
1 medium
onion
1 cup milk
1 cup
milk
2 Tbsps butter
2 Tbsps
butter
2 Tbsps flour
2 Tbsps
flour
0.25 cups marsala
0.25 cups
marsala
1.5 cups parmesan
1.5 cups
parmesan
1 can canned tuna
1 can
canned tuna
2 Tbsps whole grain mustard
2 Tbsps
whole grain mustard
1 cup panko breadcrumbs
1 cup
panko breadcrumbs
2 Tbsps olive oil
2 Tbsps
olive oil
some salt and pepper
some
salt and pepper

Equipment

casserole dish
casserole dish
food processor
food processor
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
pot
pot
casserole dish
casserole dish
food processor
food processor
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
pot
pot


Instructions

Preheat oven to 375 Place six cups of water in a large pot and bring to a boil over high heat. Liberally salt the water and add the macaroni. Cook for approximately nine minutes or until al dente. Drain, reserving one cup of the pasta water and set aside. Squeeze excess moisture from the artichoke hearts and place them in a food processor along with the tomatoes, onion and garlic. Pulse until the mixture is finely minced and evenly distributed. Set aside. In a small saucepan melt butter over medium heat. Add flour whisking constantly until it forms a paste. Add marsala and whisk until incorporated. Add the milk in increments whisking constantly until it forms a thin sauce. Whisk in one of Parmesan and the artichoke mixture. Reduce and bring to a simmer until the cheese is completely melted. Add mustard and tuna and stir to combine. Season with salt and pepper to taste. Remove sauce from heat and pour over macaroni, adding as much pasta water as you need to thin the sauce enough to coat the pasta. Pour macaroni into a prepared nine-inch casserole dish, approximately three inches deep. Set aside. In a small bowl combine breadcrumbs, the rest of the cheese and olive oil. Cover macaroni with breadcrumb mixture and garnish with strips of Parmesan if desired. Bake for 20-25 minutes or until golden brown and bubbly.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.40
Ingredient
4 sundried tomato wrap
375 grams whole-wheat dried macaroni
4 canned artichoke hearts
½ cups sundried tomatoes
2 cloves garlic
1 medium onion
1 cup milk
2 tablespoons butter
2 tablespoons flour
¼ cups marsala
1.5 cups parmesan
1 can canned tuna
2 tablespoons whole grain mustard
1 cup panko breadcrumbs
2 tablespoons olive oil
Price
$0.04
$0.80
$1.84
$3.58
$0.13
$0.24
$0.33
$0.24
$0.02
$0.65
$3.16
$1.09
$0.53
$0.58
$0.33
$13.58

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free panko.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
882 Calories
41g Protein
31g Total Fat
103g Carbs
26% Health Score
Limit These
Calories
882
44%

Fat
31g
49%

  Saturated Fat
12g
81%

Carbohydrates
103g
35%

  Sugar
14g
17%

Cholesterol
62mg
21%

Sodium
1238mg
54%

Alcohol
2g
13%

Get Enough Of These
Protein
41g
83%

Selenium
108µg
155%

Manganese
1mg
70%

Phosphorus
646mg
65%

Calcium
610mg
61%

Vitamin B3
8mg
43%

Vitamin B12
1µg
31%

Magnesium
124mg
31%

Copper
0.59mg
29%

Vitamin B1
0.43mg
29%

Fiber
7g
28%

Vitamin B2
0.48mg
28%

Potassium
976mg
28%

Iron
5mg
28%

Zinc
3mg
23%

Vitamin A
1152IU
23%

Vitamin B6
0.45mg
22%

Vitamin C
17mg
21%

Folate
62µg
16%

Vitamin B5
1mg
13%

Vitamin K
12µg
12%

Vitamin D
1µg
11%

Vitamin E
1mg
11%

covered percent of daily need

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