Trini Tuna Casserole Recipe

Yield: 6 to 8 Servings

INGREDIENTS

Elbow Macaroni - 400g

Heavy Cream - 250 ml

Evaporated Milk - 250 ml

Eggs - 2 large

Margarine - 4 oz

Onion - 3/4 cup (finely chopped)

Pimento Pepper - 1/3 cup (finely chopped)

Garlic - 1/8 cup (finely chopped)

Tuna Chunks in Water - 3 cans (drained)

Lime Juice - 1 tbsp

Scallions - 1/4 cup (finely chopped)

Sliced Mushrooms - 1/3 cup

Whole Kernel Corn - 1 can

Salt - to taste

Black Pepper - to taste

Cheese - 1/2 lb (grated)

METHOD

Fill medium stock pot with 8 cups of water and season with 1 tbsp of salt.
Heat over high heat bringing water to a boil.
Add macaroni and cook until al dente (about 8 minutes).
Drain, rinse with cold water and set aside.
Preheat oven to 350°F.
Whisk together heavy cream, evaporated milk and eggs.
Set aside.
Heat medium sauce pan over medium heat.
Add margarine and allow to melt.
Once melted, add onion, pimento and garlic.
Allow to cook for 2 minutes.
Reduce heat to low and add tuna, lime juice, chive, mushrooms and corn.
Mix until fully incorporated.
Add milk mixture, 1/2 of the grated cheese and season with salt and black pepper.
Mix until fully incorporated.
Allow to cook for 5 minutes ensuring to stir continuously.
Immediately pour into greased baking dish.
Bake for 30-35 minutes.
Allow to cool for 15 minutes before eating.
Enjoy!