Martha Stewart shares multiple ways to use canned tuna

Mediterranean Tuna-Noodle Casserole Good old tuna casserole is new again with the addition of red bell peppers, artichoke hearts, and scallions. This casserole freezes very well, so make an extra to save for a busy night. Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna. Everyday Food, October 2007 • Prep Time 35 minutes • Total Time 55 minutes • Yield Serves 8 Add to Shopping List Ingredients • 1/3 cup olive oil, plus more for baking dishes • Coarse salt and ground pepper • 1 pound wide egg noodles • 2 red bell peppers (ribs and seeds removed), thinly sliced • 1/2 cup all-purpose flour • 5 cups whole milk • 4 cans (6 ounces each) tuna in olive oil, drained • 1 can (14 ounces) artichoke hearts, drained and thickly sliced • 5 scallions, thinly sliced • 1/2 cup finely grated Parmesan Directions 1. Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot. 2. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer. 3. Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes. Cook's Note Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months. To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Fresh Cucumber Salad Perfect for Summer

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills) 1-cup sliced onions 1-cup sliced green peppers 1-tbsp salt 1-cup white vinegar 2-cups sugar 1-tsp celery seed 1-tsp mustard seed We used red pepper Mix cucumbers, onions, peppers and salt; set a side Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil Remove from heat and let cool for one hour Pour mixture over cucumbers Put in jars and store in refrigerator Will keep up to 2 months Makes 2 quart jars