A classic recipe made a bit healthier. I cook this in a Le Creuset stove-to-oven-to-table enameled cast-iron braiser/casserole dish dish, so that it’s a one-pot meal. I used gluten-free brown rice pasta for this dish but use whatever variety of pasta suits you. I found Tonnino tuna packaged in jars at Whole Foods. It is a little more expensive than some of the other brands but I think it’s worth it.


Makes 8 servings

1 bag (16 ounces) whole grain rotini

1 cup frozen peas and carrots

I teaspoon olive oil

2 tablespoons minced shallots

6.7 ounces of tuna, drained, preferably Tonnino

1 can condensed cream of mushroom soup

1/4 cup milk, any variety

1/4 cup sliced pepperoncini

1 teaspoon smoked paprika

2 tablespoons minced onion flakes

1/4 cup grated parmesan cheese, plus more for serving

Adobo seasoning to taste

Preheat oven to 350 degrees. 

Bring water to a boil. Add pasta and peas and cook until the pasta is al dente, about 7 minutes. Drain. Lower heat to medium. Saute the shallots with the olive oil for a minute or two. Return the pasta and peas to the pan. Flake in the tuna. Stir in cream of mushroom soup and milk, pepperoncini and then onion flakes, paprika and adobo seasoning. Top with parmesan cheese. Bake for 15 minutes or until the top is browned and crispy. Serve immediately. 

Update: some people are asking for an image of the jar of tuna so that they can find it easier at the grocery store. Here it is:

Tonnino Tuna in oil



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