Speedy Tuna Noodle Skillet Recipes

Steps:

• In a large skillet over medium heat, bring Alfredo sauce and broth to a boil. Add noodles; cover and cook for 7-8 minutes. , Reduce heat; stir in peas and pepper. Cover and cook 4 minutes longer or until noodles are tender. Stir in tuna; heat through.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
• While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
• Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
• Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
• Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
• Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.

Steps:

• For the rice: Place the rice in a strainer and rinse under cold running water for about a minute, or until the water runs clear. Transfer the rice to a bowl and cover with cold water. If you have time, allow it to soak for 30 minutes. Soaking the rice ensures an even cook. If you do not have time to soak, the rice will still turn out, it will just be a little extra sticky.
• Drain the rice and transfer to a medium saucepan. Cover with the 1 3/4 cups water and stir in the salt. Bring the rice to a boil over medium-high heat. Cover and reduce the heat to low. Cook for 12 to 15 minutes, or until all of the water has been absorbed. Meanwhile, in a small bowl, whisk together the rice wine vinegar and sugar and set aside.
• Remove the pot from the heat and allow it to sit, covered, for 5 minutes before stirring in the vinegar mixture until fully absorbed. Divide the rice into 4 bowls and set aside to cool slightly while you prep the rest of the ingredients.
• For the tuna: Dice the tuna into 1-centimeter (1/2-inch) cubes and add to a bowl along with the sriracha, mayonnaise and sesame oil; toss to combine. Place the tuna in the fridge to stay cold until you are ready to assemble the bowls.
• For the toppings: Mix the mayonnaise, wasabi, vinegar and ginger together in a small bowl and set aside. Arrange the sliced cucumber, carrots and edamame on the rice. Top with the tuna and scatter with the green onions, sesame seeds, wasabi mayo and pickled ginger. Serve with soy on the side.

Steps:

• Aioli
• Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
• Casserole
• Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
• Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
• Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
• Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
• Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
• Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, in 12-inch nonstick skillet, place celery and water. Cover; cook over medium heat 3 to 4 minutes or until celery is crisp-tender.
• Gently stir in cooked noodles and remaining ingredients. Cook about 5 minutes, stirring frequently, until thoroughly heated.

Steps:

• BRING water to boil in large deep skillet or saucepan on high heat.
• Stir in pasta.
• Reduce heat to medium-low; cover.
• Simmer 9 minute or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
• ADD soup, tuna, vegetables, thyme and dill; stir.
• Bring to boil.
• Reduce heat to low; simmer, uncovered, 3 to 5 minute or until thickened and heated through.
• STIR in cheese.
• Jazz It Up: Sprinkle with chopped fresh parsley just before serving.
• Variation: Substitute frozen chopped broccoli for the peas and carrots. Or substitute 3/4 cup (4 oz.) OSCAR MAYER Ham, chopped, or 2 cups chopped leftover cooked chicken for the tuna. You can also use any flavor of condensed cream soup you have on hand.