A friend once told me that she was very excited because her daughter had finally learned how to eat and enjoy a salad. At the time it sounded like the craziest parent comment I had heard, but as my baby started to grow and eat solids I began to really understand her point. For her, eating salads was part of their diet and routine, and the easy go-to meal. For working families that go-to meal is crucial. A life saver. In my case the go-to is canned tuna. I used to love eating tuna, rice and tomatoes when I was growing up. Thankfully my husband feels the same way and in Spain they use Tuna with eggs and many of their summer recipes.
When my oldest son was finally in an age when I didn’t feel afraid or guilty about feeding him from a can, I added tuna to his menu. For our fortune he loved it and who wouldn’t ;-). We do the basic tuna with rice for a quick meal and an amazing tuna salad perfect for summer days (I will share our home recipe soon). But sometimes we need a little more to feel like we are eating a full meal and not just a last minute meal.
After trying many different recipes and styles, I have finally come to a simple, yet delicious, tuna casserole. Another recipe that could easily adjust to whatever ingredients you have at home, because it is always challenging to have all the ingredients from an online recipe and could be ready in 30-45 minutes. Its very hands off and makes for great leftovers.
Now, not all tuna is created equal. You might think I’m crazy, picky and spoiled but really when it comes to tuna, the right kinds makes a world of a difference. I didn’t believe it at fist, but after doing a taste test (which I do a lot) I realized that there is. You can get your regular tuna on olive oil and make this recipe, but if you want the most amazing flavors then you must try the Bonito del Norte Tuna. I get mine in bulk from Amazon for almost half the price that you get at Whole Foods, but you have to keep an eye on them because they regularly go out of stock.
I hope you and your little ones enjoy it.
- 5 Russet Potatoes
- 1/2 cup of grated cheese
- 1/2 cup of milk
- 14 oz of canned Tuna
- 2 scallions
- 1/2 cup of breadcrumbs
- 2 large eggs
- 2 cups of frozen mixed veggies
- Olive oil
- Salt and pepper
- Preheat oven to 350º
- Make the mashed potatoes. In a large pot, boil 3 cups of water. Peel and dice the potatoes add to the water with a pinch of salt. Once the potatoes are soft, drain and transfer to a bowl. Add 2 tablespoons of olive oil, milk and cheese. Press with a fork and mix all ingredients. Season with salt and pepper to taste.
- In the same pot, boil water and add frozen vegetables. Cook according to the package. Drain and season.
- Drain the tuna. Beat the eggs and add to the tuna.
- In a greased pan, spread the tuna mix. Top with cooked vegetables. Spread the mashed potatoes on top. Sprinkle some cheese and breadcrumbs.
- Place in the oven for 15-20 minutes, or until the potatoes are nice and golden.
- Spread cut scallions on top and serve straight to the table
- For more added taste and nutrition, substitute some potatoes with carrots or cauliflower