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Tuna Nut Bake with Orange Carrot Salad

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Dinner (2274)      Healthy (1888)      Lunch (1798)      Family (1525)      Snack (848)      Salad (362)      Noodles (69)      Children (61)      Tuna (59)      Carrots (45)     


This was delicious, and something slightly different to the "norm".
The addition of slightly salted peanuts and browned egg noodles made this dish special, and very moorish.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 3

About 140 g egg noodles, cooked
¼ clove garlic
A few drops of hot pepper sauce
¾ tin cream of mushroom soup
About 60 g lightly salted peanuts
1 tbsp soy sauce
1½ tbsp melted butter
1 lge can tuna - I use John West 425 g
¼ cup onion, chopped
½ cup celery, chopped finely
1/8 cup dry white wine

For the salad
250 g carrots, coarsely grated
Juice of ½ orange
Juice of ½ lemon
Grated orange peel or orange extract
Icing sugar
Currants - optional

For the tuna
Toss the drained noodles with soy sauce, garlic, half the melted butter and the hot pepper sauce.

Set aside

Preheat the oven to 180°/160° fan forced.

Mix the soup with the drained tuna, peanuts and celery.


Saute the onion in the remaining butter until golden.

Add to the soup mixture and add the white wine.

Turn in a well greased shallow baking casserole, and spoon the noodles over the top.


Bake in a moderate oven for 35 minutes.



For the salad
In a large bowl, mix together the carrots, orange and lemon juices.

Add the grated peel or orange extract.

Add some salt and icing sugar to taste.

I also added currants just before serving.


Serve with tuna bake.

#Egg noodles
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