UPSCALE TUNA AND NOODLES
We’ve had some pretty dreary weather here lately. Gray skies, rain, and cold — the kind of weather that makes you want to stay in and eat comfort food. Perfect for a cheesy, tuna and noodle casserole made with Barnacle Bill’s Oregon Hook and Line Caught Albacore Tuna.
Now, before you get too into this, you should know, this is not your grandma’s tuna casserole made with canned soup and watery tuna. Instead of canned soup, I made a velvety Parmesan sauce, and instead of egg noodles, I used penne. Some sundried tomatoes, lots of fresh herbs, and frozen peas make it a casserole that will cheer you up on the rainiest of days. Good tuna requires good ingredients, so that’s what I was going for here. It’s got a few of the same flavors, but a lot of new ones.
I ate this with some crusty bread and a glass of wine for a grown up, upscale version of this classic comfort food.
- 8 ounces penne pasta, cooked according to package directions
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped chives
- 5-6 sundried tomatoes, sliced
1 teaspoon Colima Sea Salt
- 1/2 cup froze peas
2 packages Barnacle Bill’s Oregon Hook and Line Caught Albacore Tuna, drained
- Fresh ground black pepper
- Preheat oven to 350 degrees F.
- Cook the pasta according to the package directions. Drain and set aside.
- In a medium saucepan, melt the butter. Add the flour and whisk for 2-3 minutes, until light brown. Add the milk and whisk until bubbly and thickened. Turn off heat and stir in the cheese, herbs, tomatoes, and salt.
- Mix well and add the peas and tuna, breaking up the tuna well as you stir. Transfer to a casserole dish and bake for 20 minutes, until mixture is bubbly and top is lightly browned. Serve with lots of fresh ground pepper.
Easy to download PDF: Upscale Tuna and Noodles