Swiss Chard, Tuna & Quinoa Casserole. The Tasty Tuna Casserole Gets Revamped With Rice And Cheesy Cheddar Topping. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired.
Stir in the tuna and cook the mixture until the tuna has just heated through. Add the chard, chard stems, green onion, olives, salt and pepper and gently stir the ingredients together. To serve, arrange salad greens in a bowl, top with Swiss Chard Tuna Salad. You can have Swiss Chard, Tuna & Quinoa Casserole using 9 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Swiss Chard, Tuna & Quinoa Casserole
- Prepare 1 bunch of red swiss chard.
- Prepare 1 small of winter squash.
- Prepare 2 can of tuna in water.
- Prepare 1 1/2 cup of quinoa.
- Prepare 2 cup of vegetable broth.
- You need 2 tbsp of olive oil, extra virgin.
- You need 1 tbsp of dry taragon.
- It’s 1 of dry bay leaf.
- It’s of ground black pepper.
MAKE AHEAD Farmgirl recommends making Swiss Chard Tuna Salad several hours ahead of time, allowing time for the flavors to meld. Separate the Swiss chard stems from the leaves. Coarsely chop the leaves and set aside in another bowl. Recipe: White Bean, Tuna, and Swiss Chard Salad This dish is quite similar to our White Bean and Tuna Salad and our Summer White Bean and Quinoa Salad.
Swiss Chard, Tuna & Quinoa Casserole step by step
- Cut the winter squash in two, remove seeds, peel it and cut into 3/4" cubes.
- Cook the quinoa in vegetable broth with the squash, 1 teaspoon of olive oil and the bay leaf, as directed on package.
- Meanwhile, wash the swiss chard thouroughly under water then cut stems into 3/4" pieces and the leafs coarsly.
- In a large pan, heat the rest of the olive oil at medium/high heat and cook the swiss chard stems for 3 minutes.
- Lower heat to medium, add the swiss chard leafs a bunch at a time and cook till tender.
- Add tuna, taragon and ground black pepper, mix well, cover and let stand on low heat till tuna gets warm.
- Add the quinoa & squash mix to the pan, mix well and serve.
As is the case with those salads, ingredients and quantities for this dish are pretty flexible—so feel free to adjust things to suit your own taste. Just like spinach, Swiss chard blends beautifully with basil in a cheesy, nutty pesto. Instead of the usual pine nuts, pecans add lots of toasty flavor here. Toss with pasta or dollop over seared fish or chicken. I didn't use as much bacon either, tho' the term "one bunch" of Swiss Chard is vague, so certainly add all ingredients to taste.