Savory Cashew And Tuna Casserole Recipe

Name: Savory Cashew and Tuna Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 500 g Tuna Yellow Fin Steaks 500 Gr; 1 stick Organic Celery Stick; 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store; 500G Alfa Cashew Kernels 500g; 78G Naked Rice Malaysian Curry; 500G Nikko Egg Noodles, 500G; - Forest Whole Foods Organic White Quinoa; 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Fusion cuisine

About this recipe

This hearty and satisfying tuna casserole combines tender noodles, crunchy cashews, and fresh vegetables in a creamy sauce, perfect for a comforting dinner.

Ingredients

500 g Tuna Yellow Fin Steaks 500 Gr
1 stick Organic Celery Stick
1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
500G Alfa Cashew Kernels 500g
78G Naked Rice Malaysian Curry
500G Nikko Egg Noodles, 500G
- Forest Whole Foods Organic White Quinoa
500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large casserole dish, mix 1/4 cup of vegetable broth with 1/4 cup of finely chopped onion until smooth.
3. Stir in 1 can of tuna, 1 cup of cooked rice, 1/2 cup of diced celery, and 1/2 cup of cashew pieces until well combined.
4. Add 1/2 cup of egg noodles to the mixture and stir gently to incorporate.
5. Bake the casserole uncovered in the preheated oven for 35-45 minutes, or until the mixture is bubbly and heated through.
6. Serve the casserole over 2 cups of cooked quinoa and top with the remaining 1/2 cup of egg noodles for added crunch.