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Nutrition Facts
Serving Size 1 (229g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 453
Calories from Fat 170		(37%)
Amount Per Serving		%DV
	Total Fat 18.9g	29%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 11.5g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 156mg		6%
Potassium 481mg		13%
Total Carbohydrate 49.4g		16%
	Dietary Fiber 6.1g	24%
	Sugars 1.9g
Protein 21.8g		43%
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Greek-Style Tuna Casserole

Recipe #367224 | 17 min | 2 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: loof
Apr 22, 2009

My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. I'm not sure what publication this one came from. The title says "casserole" but it's really more of a hot pasta salad. Microwave cooking makes this a quick and easy meal!

SERVES 4 (change servings and units)

Ingredients

2 cups pasta (macaroni or rotini)
1 cup frozen cut green beans
1 cup red kidney beans (canned, drained)
1 (6 ounce) can tuna (water packed, drained)
1/2 cucumber, chopped
4 tablespoons olive oil
4 tablespoons red wine vinegar
1/2 teaspoon dry mustard
2 tablespoons crumbled feta cheese
8 small black olives

Directions

1
Cook pasta according to package directions (microwave or stovetop). Drain well.
2
Put green beans in a 3-quart casserole. Cover and microwave on high 4 minutes or until crisp-tender.
3
Add kidney beans, tuna and cucumber. Cover and microwave on high 2 minutes.
4
Add hot pasta to tuna mixture and toss well.
5
In a small mixing bowl, whisk together the oil, vinegar and mustard. Pour over casserole mixture and toss to coat well. Sprinkle with feta and garnish with olives.
6
Serve immediately.