Best Spicy Tuna Noodles Recipes

SPICY ITALIAN TUNA AND NOODLES

Spicy Italian Tuna and Noodles image

Here's a simple, healthy one-dish meal that's refreshingly big on taste. It's quick, too. Deliver this tuna-noodle casserole to the table in under 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

8 oz uncooked yolk-free extra-wide noodles
1 jar (26 oz) tomato-basil pasta sauce
2 cans (6 oz each) albacore tuna in water, drained, flaked
1/4 cup sliced ripe olives
2 teaspoons salt-free extra-spicy seasoning blend
3/4 cup shredded Italian cheese blend (3 oz)
2 tablespoons chopped fresh parsley

Steps:

In 4-quart Dutch oven, cook and drain noodles as directed on package. Stir in pasta sauce. Cook until heated through.
Fold in tuna, olives and seasoning. Cook until heated through. Top each serving with cheese and parsley.

Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g

SPICY TUNA & NOODLES

Spicy Tuna & Noodles image

This is my twist on the everyday tuna casserole that I remember as a kid. My family really enjoys the "spicy" version! It's cheesy, creamy, full of heat and comfort food all in one. I would recommend this for a potluck or football party food. **If you think this will be too spicy cut back on the red pepper flake and it's...

Provided by Dawn Whitted

Categories Other Main Dishes

Time 1h10m

Number Of Ingredients 21

Ingredients

12 oz no yolk egg noodles
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 medium yellow onion, diced
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
1 medium jalepeno pepper, diced
1/2 c mushrooms, diced
1 can(s) cream of mushroom soup, fat-free
1 can(s) cream of chicken soup, fat-free
1/4 c sour cream, light
1 can(s) milk, 1%
1 clove garlic, minced
1-3 pinch red pepper flakes, according to your taste
1-2 pinch salt and pepper, according to your taste
2 can(s) tuna, packed in water (drained)
1 c cheddar cheese, shredded
TOPPING
3 Tbsp olive oil, extra virgin or butter
3-4 slice white sandwich bread, diced
1/2 tsp garlic salt with parsley

Steps:

1. Bring large pot of water to a boil and add no yolk egg noodles. Boil according to package directions until al dente. Approximately 10 minutes. Drain water from noodles and reserve.
2. Meanwhile in large skillet add olive oil and butter to melt. Add diced yellow onion, bell pepper, jalepeno and saute until tender. Add mushrooms saute for a few more minutes.
3. Add drained tuna, minced garlic, soups, sour cream, milk, red pepper flake, salt and pepper to taste. Let simmer for 5-10 minutes on medium heat. Shut heat off.
4. Spray 9x13 casserole dish with nonstick cooking spray and add drained noodles. Pour tuna mixture over noodles and stir until well combined. Top the casserole with shredded cheese.
5. TOPPING: Add olive oil or butter to clean skillet on medium heat. Add cubed bread to skillet and stir to cover bread with oil. Saute to brown for 5 minutes making sure not to scorch the bread crumbs. Sprinkle lightly with garlic salt before removing from heat. Then top casserole with seasoned bread crumbs.
6. Bake uncovered in 350 degree oven for 35-45 minutes to heat through and crisp topping. My family likes to add hot sauce to this when they dish up. And it goes great with any veggie. We prefer corn, cottage cheese, and a small side salad.