Tuna Au Gratin

Mom had a lot of recipes using canned tuna that she used during lent when we always had fish on Fridays. This tuna recipe is delicious and easy. I especially liked the slight crunch that the bell peppers gave the dish.

Nowadays, I rarely use canned tuna, but instead prefer to use the tuna pouches. For this recipe, I used three 2.5 ounce pouches. I am not sure if that amount of tuna is exactly equivalent, but it worked out fine. Also, I did not have pimento on hand, so just used more bell pepper. Because pimento adds a bit of spice, adding a few dashes of chili sauce could give the dish some zing. This casserole dish allows for you to modify the amounts of ingredients to suit your taste. When I made this recipe, I turned on the broiler for the last three minutes to brown the cheese and bread crumbs.

Tuna Au Gratin 

• 2 (7 ounce) cans funa, flaked
• 2/3 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped pimiento
• 2/3 cup mayo
• 1/4 cup bread crumbs
• 1/4 cup Parmesan cheese

Combine first five ingredients. Spoon into small shallow baking dish. Sprinkle with bread crumbs and cheese. Bake at 350 for 20 minutes or until thoroughly heated. Enjoy!