Black Eyed Pea And Tuna Casserole
|Olive oil||2 Tablespoon|
|Minced scallions||2⁄3 Cup (10.67 tbs) (White And Tender Greens)|
|Dried black eyed peas||2 Cup (32 tbs), soaked and cooked until tender according to package directions|
|Italian plum tomatoes||3 , chopped|
|Tomato paste||2 Tablespoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Canned water packed white tuna||12 Ounce, drained and broken into chunks (2 Cans, 6 Ounce Each)|
|Freshly ground black pepper||To Taste|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Grated romano cheese||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
Heat olive oil in saute pan over medium heat and saute scallions 2 to 3 minutes, stirring constantly.
Place cooked peas in oiled casserole and add sauteed scallions, tomatoes, tomato paste, red pepper flakes, and tuna.
Season with salt and pepper and toss gently to blend.
Cover and bake 25 minutes.
In bowl, mix together bread crumbs and cheese.
Remove casserole cover, stir tuna, then sprinkle with bread-cheese mixture.
Raise oven temperature to 400° and bake 5 minutes uncovered, or until crumb cover is golden brown.