Tuna casserole, or tuna noodle casserole as it was called in my household growing up, brings up so many nostalgic memories. Whether it was after a long day at school, sports game, or birthday party, tuna casserole was a frequent feature in my family’s dinner rotation.
And while I still love the dish as an adult, I crave an upgraded version that offers more than just savory creaminess. Over the years, I’ve experimented with my recipe to achieve this. In the process, I discovered my one non-negotiable ingredient: jarred pepperoncini!
Why I Add Pepperoncini to My Tuna Casserole
Jarred pepperoncini cut through all that tuna casserole creaminess with a crave-able spice and acidity. The slightly crunchy texture of the peppers is another welcome addition to the dish. Plus, a jar is almost always sitting in my fridge! I simply slice a handful and add them to the casserole mix before baking.
I make a few different variations of my pepperoncini tuna casserole, too. In my Greek spin on the classic, I mix in pepperoncini, chopped Kalamata olives, red onions, tomatoes, parsley, and feta. Other times, I’ll make a pickle-heavy tuna casserole with diced dill pickles, pickled red onions, giardiniera, pepperoncini, and fresh chopped dill. An antipasto-inspired take is also fabulous, featuring pepperoncini, Castelvetrano olives, chopped canned artichokes, cubes of sharp cheddar, and ribbons of prosciutto.
Simply Recipes / Ciara Kehoe
Tips for Trying My Upgrade at Home
If adding pepperoncinis to your tuna casserole sounds right up your alley, here are a few tips to make sure your first try is nothing short of *chef’s kiss*:
- Start Small: If you’re sensitive to spice or new to pepperoncini, start by adding about 1/4 cup of chopped peppers to your tuna casserole. You can add more to taste, if desired, before baking.
- Knife Cuts Matter: While how you cut ingredients may not seem like a big deal, it greatly impacts the flavor of your final dish! For punchier, more intense bites of pepperoncini throughout your casserole, slice the peppers. If you want a subtler flavor, dice them.
- Be Mindful of the Seeds: For those sensitive to heat, remove the pepperoncini seeds when chopping them. If you’re a spice lover (like myself), include the seeds for added zing.
- Don’t Lose the Juice: If you’ve even bitten into a pepperoncini before, you know very well about the burst of spicy, acidic juice that comes out. I always make sure to include this flavorful elixir in my casserole by cutting the peppers on a rimmed cutting board so I can easily dump the captured liquid into the mix. In this same vein, you could add a few tablespoons of the jarred pickling liquid to the casserole before baking.
#Tuna #Casserole #Reach #Ingredient
