Tuna casserole gets a makeover

November 07, 2007|By Linda Gassenheimer | Linda Gassenheimer,McClatchy-Tribune

Tuna casserole and Julia Child? It's hard to believe America's favorite chef used canned foods, but Laura Shapiro writes in her new biography, Julia Child, that Child created just such a recipe while working for S.S. Pierce, a Boston canned food company. She made a version "worthy of any dinner table she knew, including her own," Shapiro writes.

Using today's more healthful canned soups and microwaveable brown rice, I've adapted the recipe to fit our busy lives. Comfort food needs comfort wine - in this case, a soft, fruity shiraz.

Julia Child's Tuna Casserole

Serves 2

12 ounces water-packed canned tuna, drained

one 10.5-ounce can low-sodium cream of mushroom soup (divided use)

1/2 cup shredded Swiss cheese (divided use)

1 cup diced onion

salt and freshly ground pepper

1 1/2 cups cooked brown rice

2 teaspoons canola oil

Heat oven to 375 degrees. Place tuna in a bowl and flake with a fork. Fold in half the mushroom soup, 2 tablespoons shredded cheese and the 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 oil and salt and pepper to taste. Spread over bottom of dish. Spoon tuna mixture on top, and cover with remaining soup. Sprinkle with remaining cheese.

Bake 20 minutes. Place under the broiler to brown top, about 1 minute.

Per serving: 624 calories, 19 grams fat, 7 grams saturated fat, 84 milligrams cholesterol, 58 grams protein, 54 grams carbohydrate, 4 grams fiber, 682 milligrams sodium

Recipe analysis provided by the Miami Herald.

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