For Better Tuna Casserole, Reach for This One Ingredient

Tuna casserole, or tuna noodle casserole as it was called in my household growing up, brings up so many nostalgic memories. Whether it was after a long day at school, sports game, or birthday party, tuna casserole was a frequent feature in my family’s dinner rotation.

And while I still love the dish as an adult, I crave an upgraded version that offers more than just savory creaminess. Over the years, I’ve experimented with my recipe to achieve this. In the process, I discovered my one non-negotiable ingredient: jarred pepperoncini!

Why I Add Pepperoncini to My Tuna Casserole

Jarred pepperoncini cut through all that tuna casserole creaminess with a crave-able spice and acidity. The slightly crunchy texture of the peppers is another welcome addition to the dish. Plus, a jar is almost always sitting in my fridge! I simply slice a handful and add them to the casserole mix before baking. 

I make a few different variations of my pepperoncini tuna casserole, too. In my Greek spin on the classic, I mix in pepperoncini, chopped Kalamata olives, red onions, tomatoes, parsley, and feta. Other times, I’ll make a pickle-heavy tuna casserole with diced dill pickles, pickled red onions, giardiniera, pepperoncini, and fresh chopped dill. An antipasto-inspired take is also fabulous, featuring pepperoncini, Castelvetrano olives, chopped canned artichokes, cubes of sharp cheddar, and ribbons of prosciutto.

Tips for Trying My Upgrade at Home

If adding pepperoncinis to your tuna casserole sounds right up your alley, here are a few tips to make sure your first try is nothing short of *chef’s kiss*:

• Start Small: If you’re sensitive to spice or new to pepperoncini, start by adding about 1/4 cup of chopped peppers to your tuna casserole. You can add more to taste, if desired, before baking.
• Knife Cuts Matter: While how you cut ingredients may not seem like a big deal, it greatly impacts the flavor of your final dish! For punchier, more intense bites of pepperoncini throughout your casserole, slice the peppers. If you want a subtler flavor, dice them.
• Be Mindful of the Seeds: For those sensitive to heat, remove the pepperoncini seeds when chopping them. If you’re a spice lover (like myself), include the seeds for added zing.
• Don’t Lose the Juice: If you’ve even bitten into a pepperoncini before, you know very well about the burst of spicy, acidic juice that comes out. I always make sure to include this flavorful elixir in my casserole by cutting the peppers on a rimmed cutting board so I can easily dump the captured liquid into the mix. In this same vein, you could add a few tablespoons of the jarred pickling liquid to the casserole before baking.