Tuna And Black Bean Casserole Recipes

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook onion, chili and garlic in oil about 2 minutes, stirring constantly, until onion is softened.
• Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

Steps:

• Heat oven to 350°F.
• Mix dressing and milk until blended. Combine all remaining ingredients except crushed chips in large bowl. Add dressing mixture; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with crushed chips.
• Bake 35 min. or until heated through.

Steps:

• Heat oven to 350°F.
• Mix dressing and milk until blended. Combine all remaining ingredients except crushed chips in large bowl. Add dressing mixture; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with crushed chips.
• Bake 35 min. or until heated through.

Steps:

• Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
• Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
• Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.

Steps:

• In a medium-sized bowl, flake tuna with a fork; add beans, chiles, onions, and cilantro and toss to combine.
• In a small bowl, stir together remaining ingredients; add to tuna mixture and carefully toss to incorporate ingredients.
• Taste and adjust seasonings, if desired.

Steps:

• Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
• Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
• Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
• Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
• Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
• Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
• Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.

Steps:

• Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
• In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
• In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.