Mediterranean Style Tuna Casserole

 Let me start off by saying this is not your mother's tuna casserole.  Sorry mom.  

Upon renewing my  Better Homes & Gardens subscription, I received  a Free 2011 All Time Favorite Recipes cookbook.  Inside was a recipe for a Mediterranean-style tuna casserole. It sounded yummy, so I thought I would give it a try. I made a couple modifications to the recipe (to accommodate our taste & cupboard) and the end result was wonderful! You will find no canned soup in this casserole.  

I hope you enjoy it.

Ingredients:

• 2 cups dried bow tie pasta
• 1 Tbsp olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, finely minced
• 1/4 cup black olives, chopped
• 1 -12oz cans of chunk light tuna (in water), drained and broken into chunks
• 1/2 c. sun dried tomatoes thinly sliced(not oil- packed)
• 1/2 cup finely shredded Parmesan
• 3/4 cup of. water
• 1 tablespoon snipped fresh parsley
• 1/2 cup coarsely torn fresh basil leaves

 Preheat oven to 350 degrees.  Prepare pasta as directed on box.  Drain well and set aside.  Meanwhile, in an oven proof skillet cook onion and garlic in olive oil, until tender.  Add tuna, water, tomatoes, olives, and parsley to the skillet.  Then, stir in the cooked pasta.  Remove from heat.
Bake in the skillet in the oven covered for 25 minutes.  Uncover and sprinkle with cheese.  Bake uncovered an additional 5 minutes.   Sprinkle with basil before serving.