Baby bow-tie tuna bake

By | December 11, 2011

For only the last three weeks or so, I’ve been dying for chocolate cookies.

We had a gingerbread cake for dessert last Shabbos, and as good it was, it just wasn’t chocolate fudge. In the last month, we’ve been home for Shabbos exactly once (the gingerbread cake week), and that equals a sad dearth of indulgent baking.

Did I mention yet that we were out of eggs all last week? The makolet only had egg cartons of 12 and 18, and I stubbornly held out for the trays of 30. They didn’t come, so today I finally cracked (no pun intended) and got a carton of 18. I was itching to bake something with them.

Let’s discuss how a normal person would be cooking dinner at 6:00 p.m. When the clock struck six here, though, I started a batch of fudgey cookies, like thin brownies, really, and my husband and I ate them straight off the trays as they came out of the oven. Dinner? What? Who?

Well, there’s nothing like lots of fresh chocolate cookies to quench your chocolate thirst. Now all I want is something with vegetables. Go figure.

In case you were wondering, all this chocolate talk is highly relevant to a post on tuna bake. After all, this is exactly the kind of thing I’d have been making for dinner on a normal night. (See? So relevant.)

The original recipe uses only tuna and vegetables, but when you add pasta, it turns into a satisfying main dish.

This is a lighter version of the standard tuna casserole that calls for canned cream soups. I also like it because it’s a lot more fresh, and in my opinion, prettier, what with the red pepper and all. If your local store carries baby bow-tie pasta, definitely use it here. It’s closer to the size of the chopped veggies and flaked tuna pieces and just seems to belong in this dish.

Okay fine, maybe I just like the tiny shapes. Do you even need a reason to use the world’s cutest noodles?


Rivki @ Life in the Married Lane on December 12, 2011 at 1:04 am.

This looks scrumptious. And I’m totally cracking up about the fudge cookies for dinner intro to the tuna casserole recipe. Also, the pictures you posted on FB looked soooo appetizing that I came over RIGHT AWAY to get the recipe. Love the add-on that lets me print the recipe. LOVE.


Tali Simon on December 12, 2011 at 9:32 am.

Thanks, Rivki! I was excited about adding that feature, too, so I’m glad to hear you’re finding it useful. And I’m glad I got those photos at all — if my husband had been home when it came out of the oven, we would have eaten the evidence right away. :)


Malka on December 15, 2011 at 10:11 am.

I totally agree with you about choc. cravings. last week i made two batches of brownies!


Eleonora on June 24, 2013 at 12:38 am.

Thank you for the recipe! Just 2 questions about measurements. How much tuna is in one can? Here we have 185 grams per can. And what about pasta? Do I measure the cooked pasta or dry? Thank you!


Tali Simon on June 24, 2013 at 6:11 am.

Sorry for the confusion! Each can of tuna contains 185 grams (6.5 oz), and the pasta should be measured uncooked. I updated the recipe to clarify these two things (and I tweaked the directions while I was at it). Enjoy!


Eleonora on June 25, 2013 at 11:05 am.

Thank you so much, I’ll definitely try it tonight!


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