Acapulco Tuna Dish

READY IN: 35mins
Recipe by BakinBaby

This gives tuna a whole new taste! Comes from my mothers favorite cookbook by Jackie Olden. The original recipe served 8-10, so I've down sized it a bit.

Top Review by smellyvegetarian

I admit I had no idea what to expect from this recipe, but I was definitely pleased with the outcome! It was better after a little bit of time out of the oven--after just five minutes it was still pretty gooey and after about ten it was definitely more casserole-like. I used a combination of cheddar, colby, and mozzarella cheeses as that is what I had on hand, and plain yogurt for the sour cream. I think the olive garnish gave it a lot more appeal on the plate; next time I might add chopped green onions or fresh tomatoes as well. This definitely gets points from me for being a creative way to serve canned tuna, as those are hard to find! It is also a great way to use the crumbs at the bottom of the chip bag; I tend save them in a jar and after enough have gathered I use them in a casserole. Now I have another casserole to add to that rotation! Thanks so much for posting! Made for Newest Zaar Tag.

Ingredients Nutrition

Directions

  1. Saute onions in oil, cook until transparent.
  2. In a large bowl combine drained tuna,onions, tomatoes, chili powder, salt, pepper, eggs and milk, blend.
  3. Place half of the chips in the botttom of a 2 quart dish, top with half of the cheese, then half the tuna mixture, repeat layers.
  4. Spread sour cream on top, cook 25-30 minutes in a preheated 350 degree oven until hot and bubbly.
  5. Garnish with parsley and olives.

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