Rating: 4.2 stars
2 Ratings
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Just like mom used to make--only healthier and updated with fresh flavors like sun-dried tomatoes and toasted pine nuts.

Source: EatingWell Magazine, October 1997




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Spread pine nuts in a shallow pan and bake for 5 to 7 minutes, or until lightly browned; set aside.

  • Increase oven temperature to 425 degrees F. Lightly oil a 3-quart baking dish or coat it with nonstick spray.

  • Soak sun-dried tomatoes in hot water in a small bowl until softened, about 20 minutes. Drain and set aside.

  • Cook noodles in boiling salted water until al dente, about 6 minutes. Drain and refresh under cold running water. Drain and set aside.

  • Meanwhile pulse reserved tomatoes, onion, celery, bell pepper and garlic in a food processor until finely chopped.

  • Heat oil in a large skillet over medium heat. Add vegetables and cook, stirring occasionally, until softened, about 8 minutes. Add flour and cook, stirring, for 1 minute. Add milk and bring to a boil, stirring, until thickened, about 4 minutes. Remove from heat. Stir in mayonnaise, tuna, cheese and parsley (or basil). Season with lemon juice, salt and pepper.

  • Gently mix reserved noodles into tuna mixture and spoon into prepared baking dish. Sprinkle with reserved pine nuts.

  • Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.


Make Ahead Tip: Prepare through Step 8. Cover and refrigerate for up to 2 days.

Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

387 calories; protein 22.9g; carbohydrates 31g; dietary fiber 3.6g; sugars 7.5g; fat 19.5g; saturated fat 4.6g; cholesterol 53.8mg; vitamin a iu 1160.6IU; vitamin c 27.8mg; folate 31.6mcg; calcium 230.4mg; iron 2.4mg; magnesium 51.3mg; potassium 379.2mg; sodium 455.6mg; thiamin 0.1mg.

1 1/2 starch, 1/2 low-fat milk, 1 vegetable, 2 lean meat, 2 1/2 fat