Tuna Tomato Casserole

Difficulty | Serves 4 | Book 5

Tuna Tomato Casserole

1 teaspoon crushed garlic (in jar)
1 medium onion diced
¾ cup green capsicum diced
1 cup carrots cut in half then thinly sliced
1 cup celery sliced
cooking spray
1 x 425g can tuna in spring water (drained)
1 x 185g can tuna in spring water (drained)
2 teaspoons salt-reduced vegetable stock powder
1 teaspoon dried dill
2 tablespoons no-added-salt tomato paste
1 x 420g can salt-reduced tomato soup
¾ cup water
2 x 40g long bread rolls
1 teaspoon crushed garlic (in jar)
1 tablespoon (15g) Flora® Light margarine
1 tablespoon finely grated parmesan cheese (Kraft®)
ground paprika

Per serve
Kilojoules1206 (cals 288)
GI RatingMedium


  1. Sauté garlic, onion, capsicum, carrot and celery in a large non-stick saucepan that has been coated with cooking spray, for 5 minutes.
  2. Drain tuna and break up pieces so they are not too large, add to pan.
  3. Mix in stock powder, dill, tomato paste, soup and water stirring well. Bring to boil then reduce to a slow boil for 3 minutes or until vegetables are cooked to your liking.
  4. Bread top: Cut each bread roll into six slices.
  5. Combine garlic and margarine in a small bowl. Spread evenly over the bread slices.
  6. Sprinkle parmesan cheese over top. Sprinkle a light coating of paprika over each slice. Place under griller until top is toasted. Place three slices on top of each serve.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

Dietitian's tip

Tuna is naturally low in fat and saturated fat when compared to other protein foods and provides omega-3 fatty acids. It is an excellent food for people with diabetes and heart disease.

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