Comforting Tuna Casserole

I got this recipe from Oxygen Magazine…It is simple and healthy.  If you family doesn't like tuna just switch it with some cooked chicken cut up in pieces.

1 small sweet potato
6 tbsp Parmesan cheese
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp ground black pepper
1 cup low fat milk
1 tsp olive oil
1/2 onion
1 cup frozen peas
2 cups cooked brown rice
1 - 7oz can tuna, drained and flaked

1. Preheat oven to 400F.
2. Peel sweet potato, heat in microwave and mash well with a fork. (I try 5 min at first and go from there)  Set aside.
3. In a large mixing bowl, mix together cheese, mayo, mustard, garlic powder, pepper and milk.  Add mashed potato and blend well to get a creamy orange sauce.
4. Heat oil in a small skillet.  Saute onion until soft, about 2 minutes.  Add peas.  Add brown rice to reheat.  Then stir in sweet potato.  Add tuna and mix to combine.
5. Place everything in an 8x8 inch baking dish and bake for 20 minutes.  Serve on a bed of steamed spinach.

Pan Bagnat

This is a fantastic sandwich which originates from Nice, France.  From Food & Drink 2011

1 cup sweet white onion, very thinly sliced into rings
1/4 cup white wine vinegar
Salt
4 cans (198g each) Tuna in oil, drained
1/3 cup good quality olive oil, plus more for drizzling
1/4 cup capers, drained
1/2 cup fresh basil, coarsely chopped
Freshly ground pepper
2 baguettes
10 leaves Boston Lettuce, washed
12 slices tomato
4 eggs, hard boiled, peeled and sliced
1/2 cup brine cured black olives, coarsely chopped

1. Place in a medium bowl onion, vinegar and sprinkle of salt (I omit the salt).  Stir and let rest 5 minutes. Add tuna, olive oil, capers and basil.  Season generously with salt and pepper.  Stir together while breaking the tuna into small pieces. 
2. Slice baguettes in half lengthwise.  Remove the bread from the inside of the bottom halves of the loaves to form a gully.
3. Place the lettuce on the bottom halves of the loaves.  Place tuna mixture on top of lettuce and then tomato and egg slices on top of tuna.  The tuna mixture may be quite runny.
4. Sprinkle with olives.   Drizzle with olive oil and cover with top of baguette.  Slice each baguette into 4 pieces.

Fresh and Light Antipasto Tuna Salad

1/2 cup plain yogurt

1/3 cup light mayonnaise

1/4 cup chopped fresh basil or 2 tsp dried

1/4 tsp pepper

1/2 english cucumber, chopped

2 cups grape or cherry tomatoes, halved

1 sweet yellow pepper, chopped

1 1/2 cups cubed mozzarella 

2 cans chunk tuna, drained

Salad greens and or whole grain toast

1. In a large bowl, combine yogurt, mayonnaise, basil and pepper.  Add cucumber, tomatoes, yellow pepper and mozzarella and toss to coat.
2. Using a fork, gently stir in tuna, breaking chunks slightly but leaving tuna in bite size pieces.  Serve on greens or place greens on toast and spoon salad on top