This recipe is great! I did add extra garlic, I think I used 3 cloves, and I added some oregano and basil. This dish was SUPER easy to prepare, and my husband said he didn't know canned tuna could taste this good. I will make this again.
This is the perfect quick weeknight meal. I made it even quicker by eliminating a few steps. I didn't saute the onion and garlic, but threw in some green onions and pressed garlic, mixed it all in and baked it directly in the oven (skipped the stovetop step). At 400F, it was ready in about 20min. I also used only egg-whites to reduce the cholesterol. It set beautifully and was deliciously crispy on top. Thanks Sylvie, I will be making this again.
Wow, this is a very forgiving dish! I tried to change it up just a bit to make it healthier but messed up in so many ways...and it still came out good! First used 8 oz. Shitaki Spaghetti, and egg whites (but didnt have enough! so only used 1/2 a cup instead of 1 c (woops, so added just a bit of milk and water), then my onions were bad so used onion powder and garlic powder (accidently used too much garlic powder (double) but thankfully it did not overpower the dish.) Should have used less tuna but forgot so still used 2 cans! and I did double the cheese as recommend by other reviewers. Then realized when it only had 6 min in the oven, that I forgot to put the salt and pepper in it! But ended up putting it in the oven at 400 degrees for 20 minutes, then broiled it for 3 minutes to brown the cheese. <br/>But finally, the dish wasnt bad at all. There wasnt too much flavor other than the tuna (my fault, should have reduced that!), and maybe you need to make sure you drain it REALLY well too as caused a softness, watery flavor in the pie. (perhaps was my quick bit of water and milk, but I dont think so). .... but alas my kids, 3yr and 10 yrs did not like it. But I think would also be good with shredded chicken so worth another try. I would make it again and keep experimenting, my recipe got it down to 133 cal per svg, 3 carbs, reduced the sodium a little (its all in the tuna and cheese) but because of the egg "situation" it reduced the protein from 39 to 21. Anyway, have fun, it is worth a try!!
I enjoyed this very much, but my family didn't care for it, so I probably won't make it again. :( Maybe I'll try again when the kids are older. I think the texture of it might have been a turn off for the little ones, with the egg holding the spaghetti together. They normally love spaghetti! Oh well, I definitely would recommend this recipe for others to try. I enjoyed it, and I think it would be good to try it with different flavored pastas as well.
Comfort food. Liked this even more than I thought I would. This is great cold as well. I seasoned with an Italian blend and used whole wheat pasta. Dh enjoyed this a lot.
This was amazing! I skipped the skillet and just threw it in a round pan in the oven at at 400 degrees for 25 minutes. I also didn't use a whole onion (that seemed a bit much) and added red pepper flakes and Italian seasoning blend. It came out so perfect. I'll def be sharing this recipe with my mom and making this for my boyfriend the next time I need to throw together. Meal for date night!
We loved this and it was so easy to make. I mixed 1/2 c. cheese in with the tuna. Thanks!
this is among my keepers, I have added it to my rotation, and we have loved it both times no need to change a thing
This is very nice! We really enjoyed this meal, and it was so easy to make...I added some Oregano to mine and just a little extra cheese (1/2 cup instead of 1/4 cup). Very tasty, and a refreshing alternative to the usual tuna-noodle dishes with cream soups added. I will be making this again; Thanks for the recipe!
This was fast and easy to put together. Kind of like a fancy tuna noodle casserole. I really enjoyed it. Thanks, Sylvie!