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Black Eyed Pea And Tuna Casserole's picture
  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)
  Salt To Taste

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.

Recipe Summary

Main Dish

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