Tuna Casserole

My husband's lunch of  Tuna Casserole from last night

This next recipe is in my upcoming cookbook - Eleni's Cooking Journey; Volume One, Canadian Classics. It is a simple meal you can make in less than an hour and it is very comforting. My husband had two servings last night.

TUNA CASSEROLE

1 bag of kamut corkscrew pasta

salt

olive oil

3 cans of flaked tuna

200 g marble cheddar cheese, shredded

2 cups of frozen peas

1 tbsp garlic and onion powder combined

1 tsp dried mustard

1 tsp cumin

1/4 tsp nutmer

2 tbsp mayonnaise

juice from 1/2 a lemon

salt

pepper

1 cup of milk

1. Boil the pasta for 9 minutes in salty olive oil bath.

2. Meanwhile, shred cheese and drain tuna. Place the tuna and frozen peas in a casserole dish.

3. Mix lemon juice, milk, mayonnaise and seasonings into a sauce.

4. Drain the pasta but keep 1/2 cup of the pasta water.

5. Add the pasta to the tuna and peas. Mix gently before pouring the sauce in. Stir again and top with cheese.

6. Put the casserole dish in a preheated oven 400F for 30 minutes.

I served this dish with beet salad. You can pair it with a nice crisp Caesar Salad or a side of pickles.