Brazilian Style Tuna Casserole
Submitted by joymitch
Brazilian-style tuna casserole with fresh tomatoes, black olives, capers, and anchovies tossed with pasta and baked under a golden Parmesan breadcrumb crust. Not your average tuna noodle bake.
YIELD
2 servingsPREP
25 minCOOK
30 minREADY
55 minForget everything you know about tuna casserole.
This Brazilian version ditches the canned soup and trades it for fresh tomatoes cooked down until they’re almost creamy, salty black olives, briny capers, and a hint of anchovy that deepens every layer without tasting fishy.
Toss it all with pasta, pile it into a baking dish, and top with Parmesan mixed with breadcrumbs and dots of butter.
It bakes up golden and bubbling with a crispy top and a saucy, savory center.
Kitchen Tips
- Cook the tomatoes down until they break apart and go saucy; this is the base of the whole dish
- Drain the tuna well so the casserole doesn’t get watery
- Anchovies are optional but they add a savory backbone that you’ll miss if you skip them
- Use any short pasta shape that catches sauce: penne, fusilli, or rigatoni all work
- A handful of fresh parsley stirred in at the end keeps everything bright
Ingredients
Directions
Cook onions in oil until soft.
Add crushed garlic and bell pepper.
Cook 5 minutes over medium heat, uncovered or until bell pepper is soft.
Stir in tomato and anchovies.
Cook until tomatoes are almost creamy, stirring occasionally.
Add capers, olives, oregano, drained tuna and cook a few minutes.
Season.
Stir in parsley.
Stir together with pasta pour into an oiled baking dish .
Sprinkle cheese mixed with crumbs.
Dot top with pieces of butter.
Bake in a pre-heated 350℉ (180℃) F oven for 30 minutes.
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