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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)
  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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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2638 Calories from Fat 462

% Daily Value*

Total Fat 52 g79.8%

Saturated Fat 10.5 g52.7%

Trans Fat 0 g

Cholesterol 26 mg8.7%

Sodium 3413 mg142.2%

Total Carbohydrates 425 g141.8%

Dietary Fiber 57 g228%

Sugars 14.7 g

Protein 123 g246.7%

Vitamin A 70.7% Vitamin C 85.5%

Calcium 87.8% Iron 286.3%

*Based on a 2000 Calorie diet

Black Eyed Pea And Tuna Casserole Recipe