Here is a tuna casserole using cauliflower instead of noodles.

Cauliflower Tuna Casserole

4 cups sliced, fresh cauliflower
1/2 cup boiling water
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1 1/3 cup milk
1/8 teaspoon garlic powder
1/8 teaspoon thyme leaves
1/8 teaspoon pepper
7-ounce can tuna fish, drained (or 2 cups diced cooked ham)
1 tablespoon butter, melted
1/2 cup soft bread crumbs

Cook the cauliflower until partly done. Drain and set aside. Make a white sauce with the butter, flour, and milk. Add the spices and tuna. Arrange the cauliflower and tuna mixture in layers. Top with buttered crumbs and bake at 350 degrees for 35 minutes until browned.

This next recipe is from Gourmet magazine, so it must be good, right? And look how much fresh parsley is in it. That right there makes a difference.

Fancy Tuna Sauce for Pasta

1 pound linguine, cooked
1 cup pasta cooking water
1/2 cup olive oil
1 cup chopped onions
3 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 (6 oz) cans tuna in olive oil, drained
1/3 cup capers, drained
3/4 cup golden raisins
1/2 cup chopped flat leaf parsley

Heat oil in a 12 inch skillet and cook onions and garlic with salt and pepper until golden, about 6 to 8 minutes. stir in tuna, capers, raisins, parsley, and reserved cooking water. Add to pasta, tossing to combine, and serve immediately.

Some tuna recipes call for the variety packed in oil. I can remember when I was a kid we always bought that kind, and then at some point the water packed was all the thing. Now I can barely imagine what the oil packed must taste like.