Today's post was supposed to be the Seared Scallops with Orange Supremes and Jalapeno Vinaigrette recipe I teased a few days ago, but then I realized the deadline for a tuna recipe contest I had entered was just days away!This "Tuna Ventresca" stuffed shells recipe is my entry in the Tonnino Tuna Chef Challenge. As you'll hear in the video, "Tuna Ventresca" is the crème de la crème of the canned tuna world. You can check the Tonnino website for more details on why this wild-caught, hand-picked, Yellowfin tuna belly is so yummy, but I'll just say it made for one incredible casserole!
What I was trying to do here was gourmet-up the good old tuna noodle casserole. While it may seem counterintuitive to "cook" such an expensive, premium quality tuna, I'm so glad I did.
The
flavor of this particular type of tuna is outstanding, and while I do
usually enjoy it cold, as-is, I have no problem using it like as well. A
regular chuck burger is great, but sometimes we just have to grind up a
dry-aged rib eye steak.A few technical notes about the video… They gave us a 2-minute time limit, which is why the presentation is way too fast. I will be posting a longer, "director's cut" soon.