This is a wonderful, traditional recipe that your great grandma would recognize ("Real Food," that is). Like most home cooks, I tweaked it a bit, using half the noodles (only 4 oz instead of 8 oz). Also, I think it is important to try to find low-mercury canned tuna. If you google it, you'll find various coastal co-ops that sell canned tuna from low-mercury smaller fish, packed in their own juice. Expensive, but one can is equivalent to two or more grocery store cans. So I used only one can of tuna, instead of two in this recipe. I also added 1/2 diced red bell pepper for the sweet flavor and nice color. Also, I baked it for 35 minutes instead 25 (uncovered) to get it bubbly.
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This is a wonderful, traditional recipe that your great grandma would recognize ("Real Food,"...