Authentic Tuna Casserole Recipe

Authentic Tuna Casserole Recipe

Ingredients

fresh or canned tuna (6 cans)

pasta

3 dashes of black pepper

a half a stick or full stick of unsalted or sweetened butter

drop of olive oil

water

cup of milk

1/3 cup of creme or half and half

can of creme of mushroom soup

Creole seasoning

minced garlic

Utensils

pot

pasta grabber

spatula

skillet

casserole bake pan

casserole baking pan lid

2 mixing bowls

cooking spoon

For Fresh Tuna

(If store brought and product packaged) Remove from the thon (tuna) from its packaging.

Place the fresh cut thon meat and place them in a large mixing bowl.

Place the thon one at a time with a little bit of Marseille soap.

Rinse the thon thoroughly.

Place the thoroughly clean and rinse thon into a separate mixing bowl.

Place a clean kitchen towel on the surface of a countertop.

Place one at a time a thon on the center of the kitchen towel and take one of the ends of the kitchen towel and pat dry the thon to remove access water from it.

Place the skillet on the range and set the range to medium low.

Pour a little bit of huile d'olive (olive oil) at the bottom of the skillet.

With a pair of thongs, carefully grab the thon and place the thon inside the skillet, at the far end at the bottom.

Repeat with another thon.

Make sure the thon is far away from each other.

Season the thon that is inside the skillet with creole seasoning and mine garlic.

With the thong, carefully grab the thon and turn it over.

Season with creole seasoning and mince garlic the thon.

Wait a few minutes and turn the thon over again.

Saute the thon until both sides are golden brown and meat white and tender,

Place the thoroughly cooked thon on a clean serving platter that has paper towels inside to help drain access oil from the thon.

Encore (repeat), saute the rest of your fresh thon as you have done the prior two.

When finished, rest the thon and cover it.

preceed to step *

For Can Tuna

Wash the cans.

Open the cans.

Drain each tuna can.

Spoon out the thon out of the cans into a clean bowl.

Once at the thon is spooned out of their cans and in a mixing bowl, season with creole seasoning, mince garlic, pinch of salt (don't forget toss a bit of salt behind your shoulder*), a few dashes of black pepper.

Mix thoroughly the seasoning and spice into the thon.

Crack an egg and mix the egg into the thon as well.

Cover the mixing bowl.

Set the mixing bowl aside.

Put pasta inside of a pot.

Pour enough water to just cover the pasta.

Add a pinch of salt to the water. {Don't forget the toss a bit of salt behind your shoulder for Bon Chance.}

Pour a drop of olive oil into the water.

Turn the range on to medium setting.

Allow the water to boil.

Cover with the pot lid.

Keep an eye on the pasta and water level so that it won't boil over the pot.

Turn the range setting down of the water begins to reach the top of the pot

Place a colander in a clean sink.

When the pasta is al dente, pour the pasta and water from the pot into the colander.

Gentle move up and down the colander with both hands to release any access water from the colander.

Pour the pasta into a clean bowl.

Put the demi de butte or tout de butte the pasta and mix into the pasta until the butter is completely melted.

Season the pasta with a little bit of creole seasoning, minced garlic, a little bit black pepper.

Mix the seasoning and spices into the pasta.

Add the shredded cheese to the pasta and mix well.

Crack an egg and mix the egg into the seasoned and cheesed pasta.

Add the tuna into the pasta.

Stir the tuna into the pasta evenly.

Stir in a cup of milk and 1/3 creme or half and half.

Clean the outside of a can of creme of mushroom.

Stir in the can of mushrooms into the pasta and tuna mixture.

Once the mixture is evenly incorporated, pour it into a clean casserole.

Smooth the tuna casserole into the casserole so that it is evenly resting in the casserole.

Spread shredded cheese evenly on the top of the casserole.

Cover the casserole with its lid

Bake on 400 degrees F or 425 degrees F for 35 to 40 minutes.

For the last ten minutes, uncover the casserole and place it back in the oven to bake.

When it is time to serve the tuna casserole, each serving sprinkle parmesan on top. And sprinkle a little parsley on the bottom of the plate and round the center of the plate.