Korean Tuna Tetrazzini
The other day I wanted to make some comfort food and was craving
tuna so I decided to make an old fashioned tuna casserole. I haven't
had one in years! Then I remembered that I had 3 cans of DongWon
spicy Korean tuna in the pantry. If you haven't tried tuna in kimchi
sauce let me tell you that it's fantastic! It has such a great depth of
flavor, it's a little spicy and the tuna is in nice big meaty chunks. I
keep it on hand for making kimbap, the Korean version of sushi.
24 oz spaghetti
2 tbsp. Olive oil
2 cloves garlic, minced
1 small onion
2 celery ribs
1 (lrg ctn) Fresh mushrooms, sliced
2 (10 oz) cans cream of mushroom soup
1 cup milk
Salt and pepper
2 or 3 (5.3 oz) cans Dong Won Tuna in Kimchi sauce
8 oz sharp cheddar, shredded
Cooking spray
Cook pasta according to directions on package; set aside.
Drain tuna; set aside.
Finely chop onion, celery and mushrooms.
Heat olive oil over medium heat and sauté chopped veggies
and garlic until onions are translucent.
Add soups, milk and salt and pepper.
Gently heat to simmer and add tuna and spaghetti.
Spray a 9 x 13 glass pan lightly with cooking spray.
Put a layer of the tuna/pasta mixture on the bottom and top with
a layer of cheddar cheese. Repeat once more.
Cover with foil and bake at 350 degrees for 25 minutes.
As it turned out we LOVED it! All my kids (even the non-spicy lovers)
loved it. It has just the right amount of heat! Jim took the leftovers the
next day for lunch. When I asked him how it was.........he pouted and
said he wished he had more for the next day. Yep.....it's a keeper!
0 Response to "Korean Tuna Tetrazzini"
Post a Comment