Tuna Macaroni Casserole Siciliana
Dive into the vibrant flavors of southern Italy with this enchanting Tuna Macaroni Casserole Siciliana. Combining tender elbow macaroni with a savory medley of canned tuna, briny black olives, and zesty capers, this dish is elevated by sweet cherry tomatoes that burst with freshness. A golden, crunchy topping made from panko breadcrumbs, Parmesan cheese, and fresh parsley adds irresistible texture and richness to every bite. With a quick prep time and simple instructions, this casserole is perfect for weeknight dinners or entertaining guests. Serve warm and let the Sicilian-inspired flavors transport your taste buds to the Mediterranean coast!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 300 grams Elbow macaroni
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 300 grams Cherry tomatoes
- 200 grams Canned tuna (in olive oil)
- 100 grams Black olives
- 2 tablespoons Capers
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 50 grams Panko breadcrumbs
- 50 grams Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C). Grease a casserole dish lightly with olive oil and set aside.
Cook the elbow macaroni in salted boiling water until al dente, following the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Drain the canned tuna, flake it with a fork, and stir it into the skillet along with the black olives and capers. Mix well. Season with salt and black pepper.
Combine the cooked macaroni with the tuna mixture in a large bowl. Toss until evenly coated.
Transfer the mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with grated Parmesan cheese and fresh parsley. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crunchy.
Remove from the oven, let rest for 5 minutes, and serve warm. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 205 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 425 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
