02/18/16 - It's Burger Bash this week! Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Joseph Cooper interview Adrian Sanchez, managing partner of Pincho Factory, and The Federal Chef, Cesar Zapata. They are participating in the South Beach Food and Wine Festival Burger Bash.
~~Dinner in Minutes~~
JULIA CHILD’S TUNA CASSEROLE
Tuna Casserole and Julia Child? It’s hard to believe that America’s favorite chef, Julia Child, used canned foods to create a very delectable American favorite.
According to author, Laura Shapiro, in her book Julia Child, Julia created a recipe using their canned soup and canned tuna while working for the Boston canned food company, S.S. Pierce. She made a version, “worthy of any dinner table she knew, including her own.”
Using today’s healthier canned soups and microwaveable brown rice, I’ve adapted Julia’s recipe to fit our busy lives.
Laura Shapiro will be appearing at this November’s Miami Book Fair International giving more insight into Julia Child’s life and extraordinary personality.
Recipes
JULIA CHILD’S TUNA CASSEROLE
12 ounces, drained canned tuna packed in water
1 10.5-ounce can low-sodium cream of mushroom soup
1/2 cup shredded Swiss cheese
1 cup diced onion
Salt and freshly ground black pepper
1 1/2 cups cooked brown rice
2 teaspoons canola oil
Preheat oven to 375 degrees. Place tuna in a bowl and flake with a fork. Fold in half the canned cream of mushroom soup, 2 tablespoons shredded cheese and onion. Add salt and pepper to taste. Microwave brown rice 90 seconds on high or according to package instructions. Place rice on bottom of casserole dish and toss with canola oil and salt and pepper to taste. Spread over bottom of dish. Spoon tuna mixture over the rice and cover with the remaining soup. Sprinkle remaining cheese on top. Place in oven for 20 minutes and then under the broiler for one minute to brown the top. Makes 2 servings.
SIDE DISH
GREEN SALAD
4 cups washed, ready-to-eat salad
2 tablespoons low-fat vinaigrette dressing
Toss together in a salad bowl and serve with the casserole. Makes 2 servings.
Nutrition Information
JULIA CHILD’S TUNA CASSEROLE:Per serving: 624 calories (27 percent from fat), 18.7 g fat (7.3 g saturated, 7.0 g monounsaturated), 84 mg cholesterol, 57.5 g protein, 54.2 g carbohydrates, 4.3 g fiber, 682 mg sodium. GREEN SALAD:Per serving: 42 calories (53 percent from fat), 2.5 g fat (0.2 g saturated, no monounsaturated), no cholesterol, 2.0 g protein, 3.9 g carbohydrates, 2.2 g fiber, 122 mg sodium.
Shopping List
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy:1 12-ounce, can tuna packed in water, 1 10.5-ounce can low-sodium cream of mushroom soup, 1 small package shredded Swiss cheese, 1 container diced onion, 1 package microwaveable brown rice and 1 bag washed, ready-to-eat salad.
Staples: Low-fat vinaigrette dressing, canola oil, salt and black peppercorns.
Helpful Hints
- Look for cream of mushroom soup with about 60mg sodium for a 10.5 ounce serving. I used Campbell’s low-sodium soup for this recipe.
- Using microwaveable brown rice cuts cooking time and saves cleaning a saucepan.
- Look for diced onion in the produce section of the supermarket or use frozen diced onion.
Countdown:
- Preheat oven to 375 degrees.
- Make rice.
- Assemble casserole and bake.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
