My apologies for the photos in this recipe. It was one of those "I'm uber hungry and don't feel like lugging out my camera to take a picture. Can we eat now?" moment. On a whim I wanted to make tuna burgers, but no buns. Then in comes pasta to the rescue and it becomes a tuna salad. I later glance in the fridge and see some shredded mozzarella. The imaginary light bulb lights up and casserole comes to mind. and what you see is the result of that oddly "I can't think when I'm hungry" moment.
I served it wish a side of fresh slices of avocado.
Tuna Salad Casserole
1 can tuna in oil or water - drained
1-2 c uncooked small penne or elbow
1 1/2 Tbsp mayo
1 Tbsp relish
1/3 cup pineapple tidbits - drained
Extra virgin olive oil
1/4 c Shredded mozzarella (plus extra for topping)
1/3 c panko crumbs
Cook the pasta according to the directions on the package. Note" to avoid the pasta from sticking drizzle a little olive oil before cooking and stir once. Also season the water with salt. Drain when cooked and let cool.
Preheat your oven to 350˚F
In a large bowl, mix together the tuna, mayo, relish, and pineapple. Then toss in the cooled pasta, panko crumbs and mozzarella. Toss together until fully mixed. Next place the mixture into a baking dish . Baked for 15-20 minutes. 5 minutes before removing from the oven, sprinkle more cheese on top.
Serve slightly warm.