Quick & Easy Tuna Casserole | Chef Jean-Pierre

Name: Quick & Easy Tuna Casserole | Chef Jean-Pierre
Total time: 45 min
Ingredients: 3 ½ tbsp Garlic, minced; 2 ½ cups Onion, diced; 2 cups Rice; 1 tbsp Thyme; 28 oz Tomato, peeled chopped; 2 cups Chicken broth; 2 Bell pepper, chopped; 4 Zucchini, diced; 12 oz Tuna, drained; 1 ½ tbsp Hot sauce; 1 cup Kalamata olive, pitted; 1 cup Basil, chopped; Salt; Black pepper; Olive oil, for drizzling

By Chef Jean-Pierre · 45 min

Ingredients

Garlic · minced3 ½ tbsp
Onion · diced2 ½ cups
Rice2 cups
Thyme1 tbsp
Tomato · peeled chopped28 oz
Chicken broth2 cups
Bell pepper · chopped2
Zucchini · diced4
Tuna · drained12 oz
Hot sauce1 ½ tbsp
Kalamata olive · pitted1 cup
Basil · chopped1 cup
Salt
Black pepper
Olive oil · for drizzling

Instructions

In a Dutch oven, heat the olive oil and saute the onions until golden and caramelized.
Add the rice and toast it for a few minutes.
Stir in the garlic and thyme until fragrant, then immediately add the chopped tomatoes and chicken broth.
Add the bell peppers and cook until slightly softened, stir, then bring to a boil.
Add the zucchini, yellow squash and harissa, cover, lower the heat to a simmer and cook for 35 minutes, stirring occasionally to keep the rice from sticking. Add the olives halfway through.
After 35 minutes, drain the tuna, add it and mix gently so it does not break up.
Stir in the basil and drizzle with olive oil before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

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Garlic Onion Tomato Rice Bell pepper Zucchini Olive Kalamata olive

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