bcmom's kitchen

bcmom's kitchen

Sunday, May 24, 2015

Mediterranean Tuna Noodle Skillet

I made this for dinner the other night. It's a tasty twist on a tuna noodle casserole.

Mediterranean Tuna Noodle Skillet
from Mueller's Pasta

  • 1 T oil
  • 1/2 cup chopped onion
  • 8 ounces noodles, uncooked
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1-1/4 cups water 
  • 1 tsp. Italian seasoning
  • 1/4 tsp. garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 can tuna (5 oz.) in water, drained
  • 1 jar (7.5 oz) marinated artichoke hearts, drained, liquid reserved, chopped
  • 1/3 cup crumbled feta cheese
  1. Heat oil in skillet over medium-high heat. Add onion; cook until onion starts to soften, stirring occasionally.
  2. Stir in dry noodles, tomatoes, water, and seasonings. Bring to a boil. Cover, reduce heat and simmer 10 minutes, stirring occasionally.
  3. Add tuna, artichokes and reserved liquid to noodles; toss together and heat until hot. Top with cheese and sprinkle with additional Italian seasoning.

I do not usually buy artichokes, but I bought a large jar a while back with the intent to try making some Spinach Artichoke Dip.  We always love it at Applebee's, and I figured it was worth trying at home.  So far I haven't tried the dip, but I decided to open the jar for this tuna skillet.  So... I'm not sure exactly on the measurements.  I measured out about a cup of artichokes, cut them up, and then added liquid to make 8 ounces.  That being said, artichokes may have to become a staple in my pantry because I really liked the flavor they added to this dish.

The leftovers heated up really well, too.  This is definitely something to make again.

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