pantry raid: Kosher for Passover Egg Noodle Tuna Casserole

I’ve been dying to try some local canned tuna for months. Since August actually, I’ve had this premium can of Thetis Queen albacore tuna from the Main Street Station Farmers Market.

One thing we’ve been working on is to use up (or donate) shelf-stable food on a regular basis to keep our pantry “fresh” (as a pantry can be) by rotating dry goods.

This week, in the back of the pantry, we came across some Kosher for Passover Egg Noodles (probably from Passover last year). You take some tuna and some egg noodles, and even though it’s made with matzah instead of semolina flour… the end result was tasty and comforting. The only downside was that the egg noodles turned out to be more like rice noodles, so some imagination had to be used to transcend rice-matzah noodles into a country home classic. I kept the base of the casserole dairy free, using a combo of cream of mushroom soup and veggie stock with a roux to thicken. Addition of some smoked cheddar and sweet paprika and we had a smokey comfort tuna casserole…nice!

The tuna was amazing. The photos don’t do it justice, but you could tell that they canned the tuna in its own juices instead of filling the can with saline or crumby soy oil. I recommend it, although I doubt the tuna will be in the pantry as long again.

Here’s a shot of the tuna can.

Now that’s a solid piece of tuna! Mean! mean!