Tuna Casserole is one of America’s most divisive meals; some love the idea of recapturing treasured childhood moments spent digging into this comforting dish, while others wouldn’t touch it with a ten-foot pole. I think there are enough folks in the first camp to provide me a steady stream of requests for a health-minded adaptation over the years, so here we are.
Initially, I couldn’t fathom why people were asking me to recreate Tuna Casserole – the dish I grew up with was made with egg noodles, and pasta is a no-go on the Paleo diet (well…I’m okay with rice pasta, but I digress). Turns out there is a segment of the population that feels a true Tuna Casserole is made with potatoes instead of noodles; once I got word of this concept, throwing the rest of the casserole together was cake.
As with a couple other recipes this month (see: exhibit 1 and exhibit 2), I was approached by Sharp to create dishes using their Convection Microwave, and this casserole seemed like a good fit; the microwave’s convection oven function worked like a charm. One advantage I discovered while making this dish in the microwave was that I could soften the onion in the microwave itself instead of dirtying an extra pan; I used the bottom roasting element to act as a conventional stovetop, then switched it to the convection oven setting and baked the rest of the dish. If you don’t own the microwave (yet?), I’ve provided conventional stovetop and oven instructions below.
I’ve also teamed up with Sharp to give away one of the microwaves that I’ve been using during these cooking adventures. See the bottom of this post for directions on how to enter.