tuna casserole with orzo eggplant feta

Tuna Casserole with Orzo, Eggplant & Feta

Fish Recipes

product thumb

Fish goulash is an immortal solace food recipe; this one integrates eggplant, artichoke hearts, oregano, olives and feta cheddar for a Greek-enlivened style.

Cooking Ingredients

    • ⅓ cup dried whole-wheat orzo pasta

    • 1 medium eggplant, ends trimmed, cut into 1-inch-thick slices

    • 1 large red sweet pepper, stemmed, quartered, and seeded

    • 2 tablespoons olive oil

    • 1 ½ teaspoons finely shredded lemon peel

    • 2 tablespoons lemon juice

    • 1 clove garlic, minced

    • 4 tablespoons snipped fresh oregano

    • ½ teaspoon salt

    • ¼ teaspoon ground black pepper

    • ½ cup Panko breadcrumbs

    • 3 (5 ounce) cans very low sodium tuna (water pack), undrained, large pieces broken up

    • 1 9-ounce package frozen artichoke hearts, thawed and quartered if needed

    • ½ cup ripe olives, halved

    • ¼ cup crumbled feta cheese (1 ounce)

    • 1 lemon, cut into 6 wedges

Cooking Direction

    1. Preheat stove to 425 degrees F. Coat a 1 1/2-quart au gratin dish with cooking splash; put away. Cook pasta as per bundle headings. Channel and put away.
    2. Line a 15x10x1-inch baking container with foil. Gently cover the two sides of every eggplant cut with cooking shower. Place covered eggplant cuts in the pre-arranged baking dish. Add sweet pepper quarters to container with eggplant cuts. Broil, revealed, for 15 to 20 minutes or until eggplant starts to brown and peppers are simply delicate. Eliminate from broiler; let cool. Cut eggplant and pepper pieces into 3/4-inch blocks. Lessen broiler temperature to 350 degrees F.
    3. For lemon dressing, in a little bowl whisk together olive oil, 1 teaspoon of the lemon strip, the lemon juice and garlic. Speed in 3 tablespoons of the oregano, the salt and dark pepper; put away. In another little bowl join panko, the excess 1 tablespoon oregano and the leftover 1/2 teaspoon lemon strip; put away.
    4. In an enormous bowl join cooked orzo, eggplant, sweet pepper, fish, artichoke hearts, olives and feta cheddar. Mix in the lemon dressing. Spoon combination into the pre-arranged baking dish. Cover with foil. Prepare in the 350 degrees F stove for 35 to 40 minutes or until warmed through. Sprinkle panko blend up and over. Prepare, revealed, for 5 to 8 minutes more or until panko combination is brilliant brown. Present with lemon wedges.