Tuesday, December 15, 2009
I wasn't sure how this dish would turn out. It's one of those "I don't have much left in the pantry, so I'm going to throw whatever I can into the pot." This was the result of all that. Tuna, diakon radish, orzo pasta. A trio you wouldn't really find together. Okay maybe you would, but not something you'd easily find appealing to eat.
I turned the tuna and daikon radish in a sauce with some diced chunk tomatoes. A tuna-daikon sauce. The cool thing about the radish is that it absorbs the flavors its put in. Assembled it like you would for any pasta rish and placed it in a casserole. Topped it with a good helping of cheese.
Tuna Daikon Bake
1 c uncooked orzo
1 5-6 oz can tuna in oil
1 daikon radish - peeled and chopped
1 12 oz diced tomatoes
1 garlic clove - chopped
2 green onions - chopped
1 to 1 1/2 c shredded cheese - your choice
extra virgin olive oil
Drain most, but not all the oil from the tuna.
Bring a pot with water to a boil. When boiling, season with salt and drizzle of olive oil and cook the orzo until al dente. Roughly 8-10 minutes. Be sure to give the pasta a quick stir to keep them from sticking to each other. Drain the water and set aside.
In a sauce pan, heat a little olive oil and saute the garlic for 30 seconds. Then add the green onions and saute until slightly tender. Add the tuna and heat for roughly 2-3 minutes.
Next add the tomatoes. bring to a boil then lower the heat and let it simmer. Add the diakon radish. Add the orzo to the tuna daikon sauce and mix well. Place the pasta mixture in a casserole and top with the cheese.
Preheat your oven to 350˚F
Place the casserole in the oven for 5-10 minutes or until the cheese is melted.