Two nights ago I made this tuna noodle casserole. Thank goodness, because it was a lot of food and has been sustaining us while I’ve been sick. You know a dish is good when you feel like eating it a) three times in two days and b) when you’re ill for those two days. I followed the recipe closely, but used whole wheat noodles and added another can of tuna, which I think made the casserole heartier. For a veggie side, I sauted green beans, green onions, and garlic in a bit of canola oil.

If you’re looking for a super classic tuna noodle casserole using canned soup and peas, the Sacramento Bee printed a recipe yesterday. There is also a yummy looking Mediterranean tuna antipasto salad for two.

I must note, regarding the author’s note on tuna, that the FDA fish advice is only for women who are or may become pregnant, nursing moms, and young children. All too often I see this targeted advice minus the target audience, which can lead to “spillover.” That’s when people follow nutrition advice that isn’t meant for them, and it’s usually not a good thing.

“Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light tuna is considered safe.”

So let me clarify, the guidance above is exclusively for a specific subpopulation, not for Americans as a whole. For everyone else, there are no types of fish to limit or avoid. SImply eat a variety of fish at least twice a week!