So Here’s My Seafood Choices
I know there are many of you who read my posts who are BIG seafood lovers, and so am I, however my own choices are extremely limited due to a SEVERE allergy I have to SHELLFISH.
So what that means for me is NO crabs, lobster, oysters, or shrimp and yet I must admit I am perfectly okay with it, as they are not exactly the healthiest of seafood choices, because they are known as “scavengers” that eat whatever is found at the bottom of the sea. However, please, please don’t shoot the messenger!
As a result, of my own limited seafood choices, my recipes and development will center around tuna, salmon and last but not least fish. However, this girl will simply have to pass on the catfish! So now that you have the Foodie 411 on me and seafood, here is just a quick post to share this super terrific tuna recipe that I just created today—my “Three Cheese Crispy Tuna Artichoke Casserole”—and of which packs a flavorful punch as well as a crispy crunch in every delicious bite.
Three Cheese Crispy Tuna Artichoke Casserole
This tuna recipe pairs nicely with artichokes with crispy kettle chips giving it both flavor and crunch.
Ingredients
- 3 4 oz. cans Starkist Chunky Tuna, in water drained
- 1/2 tsp Sea Salt
- 1/2 tbsp Lawry's Seasoned Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- 1 tsp Fresh Thyme
- 1/2 tsp Dill spice or fresh Dill, chopped
- 1/2 tsp Lemon juice juice from 1/2 a lemon
- 1-1/2 tbsp Figaro Hickory Liquid Smoke and Barbecue Marinade
- 1/4 cup Celery sliced or chopped
- 1/4 cup Red Onions chopped
- 1/4 cup Red Pepper chopped
- 1 14 oz Artichoke Hearts chopped
- 1/2 small piece Smoked Chipotle Red Pepper in sauce chopped
- 1 16 oz Sour Cream
- 1-1/2 cup Triple Cheddar Cheese, plus more for topping shredded
- 2 cups Pasta Shells cooked
- 1 cup Cape Cod Sea Salt and Vinegar Potato Chips crushed
Instructions
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Boil water for pasta shells. Season the water with salt. Cook pasta until al dente (not fully tender). Set aside.
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Season tuna with spices: salt, seasoned salt, pepper, paprika, onion powder, thyme, and dill.
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Add oil to a pan, and saute celery, onions, and pepper until just tender.
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Add the tuna to the veggies and cook on medium heat for five minutes to warm through.
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Add the liquid smoke, lemon juice, chopped artichokes and chipotle pepper. Cook for an additional five minutes, allowing the flavors to combine.
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Remove from heat and place in a lightly sprayed casserole dish. Stir in the sour cream, one cup of the cheese mix, and cooked pasta shells.
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Sprinkle with crushed kettle chips and the remaining cheese.
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Bake in the oven at 375 degrees for 20 minutes.
Recipe Notes
As always, I try to use and do recommend using all "organic" ingredients whenever possible.
