Trini tuna casserole

Yield:

6 to 8 Servings

INGREDIENTS

Elbow Macaroni - 400g

Heavy Cream - 250 ml

Evaporated

Milk - 250 ml

Eggs - 2 large

Margarine - 4 oz

Onion - 3/4 cup (finely chopped)

Pimento Pepper - 1/3 cup (finely chopped)

Garlic - 1/8 cup (finely chopped)

Tuna Chunks in Water - 3 cans (drained)

Lime Juice - 1 tbsp

Scallions - 1/4 cup (finely chopped)

Sliced Mushrooms - 1/3 cup

Whole Kernel Corn - 1 can

Salt - to taste

Black Pepper - to taste

Cheese - 1/2 lb (grated)

METHOD

1. Fill medium stock pot with 8 cups of water and season with 1 tbsp of salt.

2. Heat over high heat bringing water to a boil

3. Add macaroni and cook until al dente (about 8 minutes)

4. Drain, rinse with cold water and set aside

5. Preheat oven to 350°F

6. Whisk together heavy cream, evaporated milk and eggs

7. Set aside

8. Heat medium sauce pan over medium heat

9. Add margarine and allow to melt

10. Once melted, add onion, pimento and garlic

11. Allow to cook for 2 minutes

12. Reduce heat to low and add tuna, lime juice, chive, mushrooms and corn

13. Mix until fully incorporated

14. Add milk mixture, 1/2 of the grated cheese and season with salt and black pepper

15. Mix until fully incorporated

16. Allow to cook for 5 minutes ensuring to stir continuously

17. Immediately pour into greased baking dish

18. Bake for 30-35 minutes

19. Allow to cool for 15 minutes before eating

20. Enjoy!

By Foodie Nation

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