12 Delicious Bisnonnas Tuna Parmesan Recipes

You’re in for a treat! Dive into the heartwarming world of comfort food with our roundup of 12 Delicious Bisnonnas Tuna Parmesan Recipes. Perfect for those nights when you crave something hearty yet hassle-free, these dishes blend the rustic charm of Italian cooking with the convenience your busy life demands. Let’s explore these mouthwatering recipes that promise to bring a slice of culinary joy to your table.

Bisnonnas Tuna Parmesan Pasta Bake

Oh, you’re in for a treat with this cozy, comforting dish that’s perfect for any night of the week. It’s a hearty, flavorful bake that combines the richness of tuna with the creamy, cheesy goodness of Parmesan, all tossed with pasta for the ultimate comfort food.

Ingredients

• 8 oz. dried penne pasta
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 can (5 oz.) solid white albacore tuna in water, drained
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
5. Flake the drained tuna into the skillet, stirring gently to combine with the onions and garlic.
6. Pour in the heavy cream, then stir in the Parmesan cheese, sea salt, black pepper, and red pepper flakes. Cook for 2-3 minutes until the sauce slightly thickens. Tip: Keep the heat medium to avoid curdling the cream.
7. Combine the cooked pasta with the tuna mixture in the skillet, tossing until evenly coated. Transfer to the prepared baking dish.
8. In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle evenly over the pasta. Tip: For extra crunch, toast the breadcrumbs lightly before mixing with butter.
9. Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.

The bake comes out with a creamy interior and a crispy, golden top that’s irresistible. Serve it straight from the oven with a side of garlic bread or a crisp green salad for a complete meal.

Crispy Bisnonnas Tuna Parmesan Cutlets

Feeling like spicing up your dinner routine? These Crispy Bisnonnas Tuna Parmesan Cutlets are a game-changer, offering a perfect crunch with a melt-in-your-mouth center that’ll have everyone asking for seconds.

Ingredients

• 1 lb fresh tuna steaks, sliced into 1/2-inch thick cutlets
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, finely aged
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup clarified butter, for frying
• 1 tbsp fresh lemon juice
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Pat the tuna cutlets dry with paper towels to ensure the coating adheres properly.
2. In a shallow dish, combine panko breadcrumbs and grated Parmesan cheese.
3. In another dish, whisk together the lightly beaten eggs with lemon juice.
4. Place the flour in a third dish, seasoning it with sea salt and black pepper.
5. Dredge each tuna cutlet in the flour, shaking off any excess.
6. Dip the floured cutlets into the egg mixture, allowing any excess to drip off.
7. Coat the cutlets in the breadcrumb mixture, pressing gently to adhere.
8. Heat clarified butter in a large skillet over medium heat until it shimmers.
9. Fry the cutlets for 2-3 minutes per side, or until golden brown and crispy.
10. Transfer to a paper towel-lined plate to drain any excess butter.
11. Sprinkle with fresh parsley before serving.

Lightly crispy on the outside and tender on the inside, these cutlets boast a rich umami flavor from the Parmesan. Serve them atop a fresh arugula salad for a refreshing contrast or alongside roasted vegetables for a hearty meal.

Bisnonnas Tuna Parmesan Stuffed Peppers

Craving something hearty yet easy to whip up? These stuffed peppers are packed with flavors that remind you of home, blending tender tuna with rich Parmesan for a dish that’s both comforting and elegant.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups canned tuna in olive oil, drained
• 1 cup freshly grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large mixing bowl, combine the drained tuna, Parmesan cheese, breadcrumbs, minced garlic, parsley, sea salt, black pepper, and red pepper flakes. Mix until well incorporated.
3. Stuff each bell pepper with the tuna mixture, packing it down gently to fill all cavities.
4. Drizzle the stuffed peppers with olive oil and place them in the prepared baking dish.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the tops are golden brown.
6. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together.

Serve these peppers with a side of crusty bread to soak up the juices, or atop a bed of arugula for a fresh contrast. The combination of savory tuna, nutty Parmesan, and sweet peppers creates a symphony of flavors that’s hard to resist.

Bisnonnas Tuna Parmesan and Spinach Rollatini

Venturing into the realm of Italian-American cuisine brings us to a dish that’s as comforting as it is elegant. You’ll love how the flavors meld together in this delightful rollatini, perfect for a cozy dinner or impressing guests.

Ingredients

• 1 lb fresh spinach, stems removed
• 2 cups high-quality canned tuna in olive oil, drained
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup fine Italian breadcrumbs
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup marinara sauce, homemade or high-quality store-bought

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm 1 tbsp olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the spinach to the skillet, sprinkle with sea salt, and cook until just wilted, about 2 minutes. Transfer to a colander to drain excess moisture, then finely chop.
4. In a mixing bowl, combine the chopped spinach, drained tuna, ricotta, Parmigiano-Reggiano, beaten egg, breadcrumbs, and black pepper. Mix until well incorporated.
5. Spread the marinara sauce evenly over the bottom of the prepared baking dish.
6. Take a portion of the tuna mixture and form it into a small log. Place it seam-side down in the baking dish. Repeat with the remaining mixture.
7. Drizzle the rollatini with the remaining olive oil and bake for 25 minutes, or until the tops are golden and the sauce is bubbling.
8. Let the rollatini rest for 5 minutes before serving to allow the flavors to meld.

Each bite offers a harmonious blend of creamy, savory, and slightly tangy notes, with the spinach adding a fresh contrast. Serve alongside a crisp green salad or over a bed of al dente spaghetti for a complete meal.

Bisnonnas Tuna Parmesan Garlic Bread

Mmm, imagine biting into a crispy, golden slice of bread loaded with savory tuna, melted Parmesan, and a punch of garlic. It’s the kind of dish that brings everyone to the table, no questions asked.

Ingredients

• 1 loaf of artisan Italian bread, halved lengthwise
• 2 cans of high-quality tuna in olive oil, drained
• 1 cup of freshly grated Parmesan cheese
• 4 cloves of garlic, finely minced
• 1/2 cup of clarified butter, melted
• 1/4 cup of fresh parsley, finely chopped
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the halved bread on the prepared baking sheet, cut side up.
3. In a medium bowl, combine the drained tuna, minced garlic, and clarified butter. Mix until the tuna is evenly coated.
4. Spread the tuna mixture evenly over the cut sides of the bread.
5. Sprinkle the grated Parmesan cheese over the tuna mixture, ensuring full coverage.
6. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and let it cool for 2 minutes. Sprinkle with fresh parsley, sea salt, and black pepper before serving.

Every bite offers a delightful crunch from the bread, a rich umami from the tuna and Parmesan, and a fresh kick from the garlic and parsley. Try serving it alongside a crisp green salad or as a hearty appetizer at your next gathering.

Bisnonnas Tuna Parmesan Risotto

You’ve probably heard of chicken parmesan, but have you ever tried its seafood twist? Bisnonnas Tuna Parmesan Risotto is a creamy, cheesy delight that brings the ocean to your plate in the most comforting way.

Ingredients

• 1 cup Arborio rice
• 2 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups chicken stock, kept warm
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 can (5 oz) high-quality tuna in olive oil, drained
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Arborio rice to the pan, stirring to coat each grain in oil, and toast lightly for 2 minutes.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the mixture is creamy, reduce the heat to low. Stir in the Parmesan cheese, heavy cream, and tuna, breaking the tuna into flakes as you mix.
7. Season with sea salt and black pepper, then remove from heat. Stir in the unsalted butter and torn basil leaves until the butter is melted and evenly distributed.
8. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Zesty with a hint of brininess from the tuna, this risotto is luxuriously creamy with a slight bite from the al dente rice. Serve it with a crisp green salad and a glass of the remaining white wine for a meal that feels both indulgent and balanced.

Bisnonnas Tuna Parmesan Zucchini Boats

Kickstart your week with a dish that’s as fun to make as it is to eat. These zucchini boats are stuffed with a savory tuna parmesan mix, a recipe that feels like a hug from your bisnonna.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 cup canned tuna in olive oil, drained
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup panko breadcrumbs
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a spoon, scoop out the center of each zucchini half to create a ‘boat’, leaving a 1/4-inch border. Reserve the scooped zucchini.
3. Chop the reserved zucchini finely and mix with tuna, Parmigiano-Reggiano, panko, olive oil, garlic, red pepper flakes, basil, salt, and pepper in a bowl.
4. Divide the filling evenly among the zucchini boats, pressing gently to adhere.
5. Bake for 20-25 minutes, until the zucchini is tender and the topping is golden brown.
6. Let cool for 5 minutes before serving to allow the flavors to meld.

Zesty and satisfying, these boats offer a perfect crunch with a melt-in-your-mouth center. Serve them atop a bed of arugula for a peppery contrast or alongside a crisp white wine to elevate your meal.

Bisnonnas Tuna Parmesan and Artichoke Dip

Sometimes, you stumble upon a recipe that feels like a warm hug from the past, and that’s exactly what this dish offers. It’s a creamy, cheesy delight that brings together the bold flavors of tuna and artichoke in a way that’s both comforting and a bit fancy.

Ingredients

• 1 cup high-quality canned tuna, drained and flaked
• 1 cup marinated artichoke hearts, finely chopped
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup cream cheese, softened
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
2. In a large mixing bowl, combine the tuna, artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and cream cheese until well blended.
3. Stir in the lemon juice, garlic powder, smoked paprika, sea salt, and black pepper, ensuring the mixture is evenly seasoned.
4. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
5. Bake for 20-25 minutes, or until the top is golden and bubbly. For an extra crispy top, broil for the last 2 minutes.
6. Let the dip cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and rich, this dip boasts a creamy texture with pops of artichoke and tuna. Serve it with crusty bread or crisp vegetables for a delightful contrast in textures.

Bisnonnas Tuna Parmesan Bruschetta

Bisnonna’s Tuna Parmesan Bruschetta is the kind of dish that brings a little sunshine to your table, no matter the season. You’ll love how the crispy bread contrasts with the creamy, savory topping.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 can (5 oz) high-quality tuna in olive oil, drained
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup finely chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for toasting the bread.
2. Arrange the baguette slices on a baking sheet in a single layer. Brush each slice lightly with olive oil for a golden finish.
3. Toast in the oven for 5-7 minutes, or until the edges are just beginning to turn golden. Keep an eye on them to prevent burning.
4. While the bread toasts, combine the tuna, Parmigiano-Reggiano, mayonnaise, lemon juice, sea salt, and black pepper in a medium bowl. Mix gently to keep the tuna’s texture intact.
5. Once the bread is toasted, rub each slice with the minced garlic for a flavorful punch.
6. Evenly distribute the tuna mixture over each slice of bread. Sprinkle with chopped parsley for a fresh, colorful garnish.
7. Return the bruschetta to the oven and broil on high for 2-3 minutes, or until the topping is bubbly and slightly browned. Watch closely to avoid overcooking.

Lightly crisp on the outside with a tender, flavorful topping, this bruschetta is a crowd-pleaser. Try serving it alongside a crisp white wine for an effortless yet impressive appetizer.

Bisnonnas Tuna Parmesan Stuffed Mushrooms

Guess what? You’re about to make something that’ll impress at any gathering. These Bisnonnas Tuna Parmesan Stuffed Mushrooms are a bite-sized delight, packed with flavors that meld together beautifully.

Ingredients

• 12 large white mushrooms, stems removed and finely chopped
• 1 can (5 oz) tuna in olive oil, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp clarified butter
• 1 clove garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the clarified butter. Add the chopped mushroom stems and garlic, sautéing until soft, about 5 minutes.
3. Transfer the sautéed stems and garlic to a mixing bowl. Add the drained tuna, Parmesan cheese, breadcrumbs, parsley, salt, and pepper. Mix until well combined.
4. Using a small spoon, fill each mushroom cap with the tuna mixture, pressing gently to pack the filling.
5. Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
6. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld.

Rich in umami and with a satisfying crunch, these stuffed mushrooms are a crowd-pleaser. Try serving them atop a bed of arugula for an elegant appetizer.

Bisnonnas Tuna Parmesan Flatbread Pizza

Oh, you’re going to love this twist on a classic. Bisnonnas Tuna Parmesan Flatbread Pizza combines the heartiness of tuna with the gooey goodness of melted cheese, all on a crispy flatbread base. It’s a quick, delicious meal that feels gourmet but is surprisingly simple to make.

Ingredients

• 1 pre-made flatbread (about 9 inches in diameter)
• 1/2 cup high-quality canned tuna in olive oil, drained
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for a crispy flatbread.
2. Brush the flatbread evenly with extra virgin olive oil, covering the entire surface for a golden finish.
3. Spread minced garlic over the oiled flatbread, ensuring an even distribution for flavor in every bite.
4. Evenly distribute the drained tuna over the flatbread, breaking up any large chunks for uniform coverage.
5. Sprinkle dried oregano and crushed red pepper flakes over the tuna, adjusting the amount of pepper flakes to your heat preference.
6. Layer the grated Parmesan and shredded mozzarella cheeses over the tuna, covering the flatbread completely for a melty top.
7. Season lightly with salt and freshly ground black pepper, keeping in mind the saltiness of the tuna and cheeses.
8. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
9. Remove from the oven and let it sit for 2 minutes to set, making it easier to slice.
10. Garnish with chopped fresh parsley before serving for a fresh, colorful finish.

Bursting with flavors, this flatbread pizza offers a delightful contrast between the crispy base and the tender, savory toppings. Serve it with a side of arugula salad dressed in lemon vinaigrette for a complete meal that’s both satisfying and elegant.

Bisnonnas Tuna Parmesan Salad with Lemon Vinaigrette

Got a hankering for something fresh yet hearty? This Bisnonnas Tuna Parmesan Salad with Lemon Vinaigrette is a game-changer. It’s the perfect blend of savory and zesty, ideal for those days when you want a meal that’s both satisfying and light.

Ingredients

• 1 can (5 oz) high-quality tuna in olive oil, drained
• 1 cup fresh arugula, tightly packed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shaved Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Salt and freshly ground black pepper, to taste

Instructions

1. In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, and honey until emulsified. Season with salt and freshly ground black pepper to taste.
2. In a large mixing bowl, combine the arugula and cherry tomatoes. Drizzle half of the lemon vinaigrette over the greens and toss gently to coat.
3. Add the drained high-quality tuna to the salad, breaking it into large flakes with a fork for a rustic texture.
4. Sprinkle the shaved Parmesan cheese over the top of the salad.
5. Drizzle the remaining lemon vinaigrette over the salad just before serving to ensure the greens stay crisp.

Here’s the scoop: the tuna adds a meaty richness, while the lemon vinaigrette cuts through with a bright acidity. Serve it on a toasted baguette for an open-faced sandwich that’s downright delicious.

Conclusion

Craving a taste of tradition with a twist? Our roundup of 12 Delicious Bisnonnas Tuna Parmesan Recipes offers a treasure trove of flavors that promise to delight your palate. Whether you’re a seasoned chef or a kitchen newbie, these recipes are your ticket to a memorable meal. Don’t forget to try them out, share your favorites in the comments, and pin the love on Pinterest!