Bobe Betty’s Tuna Shells

I’ve been eating this lower carb variation of tuna noodle casserole as long as I can remember.  My mom modified it from her own mom’s own twist on fish casserole when my mom was a little girl growing up in Mexico City.  It might seem like an odd combination of ingredients but to me they equal a quick, healthy-ish comfort meal.

The original recipe called for red snapper but my mom, often referred to as Bobe Betty on this blog, is a little squeamish (rightfully so if you ask me) about butchering and cooking a whole fish so she replaced it with canned albacore.  This modification is a major time saver and is what makes this dish into an easy weeknight meal instead of a special occasion meal for guests.

My grandma cooked with a pinch of this and a pinch of that.  I’ve done my best to approximate amounts but you may need to add a little more seasoning or tomato until you get it just as you like it.

This recipe feeds our family of four with the occasional extra “shell” for my lunch the next day.

INGREDIENTS:

3 -7oz cans of tuna, drained

1 yellow onion, chopped finely

1 can tomato paste OR a can chopped tomatoes OR 2-3 fresh chopped tomatoes (I use paste since my son recently decided he no longer likes picking out the chopped tomatoes and it gives the dish some additional sweetness)

1-2 tablespoons chopped cilantro (I buy the frozen chopped cilantro at Trader Joe’s, awesome shortcut freezer staple)

a generous pinch of salt or chicken bullion

approximately 1/4 cup sour cream

1/4-1/2 cup shredded cheese, preferably shredded Mexican blend

panko or bread crumbs for topping

6 Scallop Shells or ramekins.  I got my shells many years ago at a local fish market.  I’ve seen them at Pikes Market and other seafood stores as well as on occasion at Cost Plus or Pier One

METHOD:

Preheat oven to 400 degrees.

Heat a large sauté pan or cast iron over medium-low heat.  Add a little olive oil or butter and cook onions until translucent and soft,.  Add tuna and tomatoes, stirring well.  Once tuna and tomatoes are heated thru, season with cilantro and chicken bullion then let cook down for a few minutes ~ this is where the flavors really come together.

Add sour cream and about a quarter cup of shredded cheese to tuna mixture and stir until well incorporated. Taste for seasoning.

Place shells on a large foil lined baking sheet and spray with nonstick spray.  Put a generous scoop of the tuna mixture into each shell and sprinkle with some panko or bread crumbs and a little additional cheese.   Bake until cheese is melted and bubbly, about 10-15 minutes.

Serve with rice and something green, usually green beans or broccoli in my house.

Buen Provecho!