Tuna Italian
A creamy tuna pasta bake with savory mushrooms, olives, and Parmesan, topped with parsley and paprika—perfect for a comforting family dinner or casual gathering.
Ingredients
- 1/2 cup chopped onion ⓘ
- 1/3 cup Parmesan cheese ⓘ
- 1 (6.5, 7 or 9.25 oz.) can tuna, drained ⓘ
- 1/2 cup chopped ripe olives ⓘ
- 2 tablespoons minced parsley ⓘ
- 6 ounces cooked and drained noodles ⓘ
- 1 can cream of mushroom soup ⓘ
- 1 (6 oz.) can evaporated milk ⓘ
- 1 (3 oz.) can sliced mushrooms, drained ⓘ
- 2 teaspoons lemon juice ⓘ
Instructions
- Cook the chopped onion in a small amount of oil until tender, but not brown.
- Add the cream of mushroom soup, evaporated milk, and Parmesan cheese; heat and stir until combined.
- Break the drained tuna into chunks and add to the mixture along with chopped ripe olives, minced parsley, sliced mushrooms, and cooked noodles.
- Pour the mixture into a greased 2-quart casserole dish.
- Sprinkle with additional Parmesan cheese and paprika on top.
- Bake at 375°F for 20 to 25 minutes until hot and bubbly.
- Garnish with minced parsley and ripe olive slices before serving.
- Pass lemon wedges to squirt over the dish for added flavor.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of garlic powder or Italian herbs to the mixture. If you don't have Parmesan cheese, Pecorino Romano is a great substitute. For a lighter version, you can use low-fat cream of mushroom soup and evaporated milk. Also, feel free to swap the tuna for cooked shrimp from the 'Pasta With Shrimp And Vegetables' recipe for a different seafood twist.
Serving Suggestions
Serve this Tuna Italian casserole with a side of garlic bread or a fresh green salad for a complete meal. It pairs beautifully with 'Pasta With Seafood In Herb-Butter Sauce' for an Italian-inspired feast. For a festive touch, garnish with lemon wedges and a sprinkle of extra parsley before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option, just be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Italian contains roughly 336 calories, with 20g protein, 51g carbohydrates, and 8g fat. It is an excellent source of iron (100% of the Daily Value), vitamin D (90% of the Daily Value), and vitamin C (51% of the Daily Value), and a good source of calcium. At about 336 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh ingredients instead of canned?
Absolutely! You can substitute canned tuna with fresh cooked tuna or even grilled chicken. Fresh mushrooms can replace the canned sliced mushrooms, and using homemade cream of mushroom soup would elevate the dish significantly.
What can I do if I don't like olives?
If olives aren't your preference, you can leave them out entirely or replace them with capers for a similar briny flavor. Alternatively, consider adding chopped sun-dried tomatoes for a touch of sweetness and a burst of color.
Is this dish suitable for freezing?
Yes, this Tuna Italian casserole can be frozen. Allow it to cool completely before transferring to a freezer-safe container. It can be stored for up to 2 months. To reheat, thaw in the refrigerator overnight and bake as directed for a comforting meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).