A New Tune for Tuna
By Nancy Finch, Food Columnist

One of the first casseroles I ever made, and probably I am not alone, was the old standard tuna fish casserole — noodles, tuna, mushroom soup with crumbled potato chips on the top. I remember serving it to a date many, many years ago whose raves I still can recall. Undoubtedly, he was a very hungry bachelor.

I hadn’t made a tuna casserole in eons, but an updated version intrigued me. I believe it beats out the old recipe by far. It’s more expensive, but it is better. Alfredo Tuna Noodle Casserole is also fast — you can put it together quickly when time is short. Chopping is the only time-consuming part. The casserole makes a lot, so for just two or three, you may want to divide it and freeze part.

These recipes are even easier if you are able to find a new tuna product — tuna in a pouch. The vacuum-sealed tuna stores easily, is lightweight (good for hikers or campers), doesn’t have to be drained, has a firmer texture than canned and a fresh taste. It’s a very handy new packaging for tuna.

The Ranch Tuna Salad makes a large amount — perfect for a crowd, a church potluck dinner or any occasion where you need a large salad. It stores well so, busy homemakers, make the salad on the weekend and you can use it during the week.

When reheating a tuna casserole, add a few tablespoons of milk to restore the creamy consistency. If heating in the microwave oven, use 50 to 70 percent power to gently reheat.

Tuna is lower in saturated fat than chicken, turkey, beef or pork.

Ingredients:

Directions: Cook egg noodles according to package directions. Set aside. Saut� celery, carrots and onion until slightly tender. Add Alfredo pasta sauce and flour. Mix well. Slowly add milk to mixture. Heat until sauce thickens. Stir in tuna and cooked noodles. Place mixture in casserole dish. Top with Parmesan cheese and bread crumbs. Bake for 20 to 25 minutes. Serves 6-8.

Ranch Tuna Salad

Ingredients: