Give Your Tuna Casserole A Spanish Twist With This Recipe
Prep Time:
40 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup plus 2 tablespoons Spanish olive oil, divided
  • 2 cups cauliflower, cut into small flowerets
  • ½ cup diced yellow onion
  • 2 large cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • ½ teaspoon chile flakes
  • ½ teaspoon ground black pepper
  • 1 (14-ounce) can tomato puree
  • 1 cup jarred roasted red peppers, drained and diced
  • 2 (4-ounce tins) Spanish tuna packed in olive oil
  • 3 tinned anchovy fillets packed in oil, drained and minced
  • ½ cup Spanish Manzanilla olives with pimientos, drained and halved
  • ¼ cup capers in brine, drained
  • 12 ounces shell pasta
  • 8 ounces Manchego cheese, cut into small cubes
Directions
  1. Preheat oven to 400 F.
  2. Heat ¼ cup olive oil in a large oven-safe Dutch oven or braiser over medium-high heat.
  3. Add the cauliflower, onion, garlic, salt, oregano, smoked paprika, bay leaves, chile flakes, and black pepper.
  4. Cook, stirring frequently, until cauliflower is softened (about 5 minutes).
  5. Add the tomato puree, red peppers, tuna and oil from the tins, anchovies, olives, and capers.
  6. Simmer for 10 minutes, stirring frequently.
  7. Remove the bay leaves.
  8. Add the pasta and 3 cups of water, mixing well.
  9. Reduce the heat to low, cover, and simmer for 10-12 minutes or until the pasta is al-dente and most of the liquid has been absorbed.
  10. Uncover the pan, stir in the cheese, and drizzle the top of the pasta with the remaining 2 tablespoons of olive oil.
  11. Place the pan in the oven and bake for about 10 minutes until the cheese is bubbly.
  12. Set the oven to broil.
  13. Broil the pasta for 1-2 minutes or until the top is golden brown and crispy.
  14. Remove the pasta from the oven and serve.