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.
- 1⁄2 cup onion (chopped)
- 1 tablespoon olive oil
- 2 (5 ounce) cans tuna (drained, we like solid white albacore)
- 1 egg (beaten)
- 1⁄4 cup milk
- 3 ounces tortilla chips
- 1 1⁄2 cups monterey jack cheese (shredded)
- 1⁄2 cup sour cream
- 1 (16 ounce) can stewed tomatoes
- 1 1⁄2 teaspoons chili powder
- salt and pepper
- parsley, and black olives for garnish
Directions See How It's Made
- Saute onions in oil, cook until transparent.
- In a large bowl combine drained tuna,onions, tomatoes, chili powder, salt, pepper, eggs and milk, blend.
- 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.
- Spread sour cream on top, cook 25-30 minutes in a preheated 350 degree oven until hot and bubbly.
- Garnish with parsley and olives.