Stove Top Mediterranean Tuna Caserole Recipe

Recipe: Stove Top Mediterranean Tuna Casserole

1/2 box of whole grain pasta, cooke al dente
1 can of tuna
2 tbs chopped FRESH flat leaf parsley (so a big bunch chopped down becomes about 2 tbs worth)
2 tbs chopped FRESH basil (the fresh is important because it's how you get your greens!)
4-5 chopped scallions
4-5 chopped chives
1 heaping tsp minced garlic
2 tbs balsamic vinegar
1 tbs ranch dressing (do low fat or regular - avoid fat free because they just replace healthy oil with crappy corn syrup)
2 tbs grated parmesan
2 tbs evoo
salt & pepper to taste along the way

I let the pasta cook while I washed and chopped the greens from my garden. Then I drained the pasta and return the big sauce pan back to the stovetop. First I added 1 tbs evoo over med high heat then I put in the garlic, scallion and chive, stirring occasionally. Just as the scallions got brown, I addes the herbs and the balsam and stirred. I chopped up the tuna from the can, added that, a little bit more oil and the pasta. I stirred everything well and added the ranch dressing and cheese to toss over the heat for about a minute and half then I served it hot. I find when making caserole home-food-ish type dishes if you just add a hint of the sorta bad for you home food taste, that's what does the trick in satisfying that craving. In this case, it's the little bit of ranch dressing. You can omit it if you like or add something like plain greek yogurt for a bit of creamy taste. This took me about 15 minutes to make and cost about 2 dollars, because I used my garden greens.