A Brit, a Yank and a Kitchen

Wednesday, October 11

Tuna Casserole

Sometimes... there's nothing that can hit the spot like a good ol' casserole.... or sometimes... there's nothing you can do but scrounge together a can of tuna and a bag of noodles your mom gave you for dinner!

But you wont find a single can of campbells in this tuna casserole.. nuh uh! If I'm gonna make a casserole... I'm gonna do it right! And its gonna have wine in it damnit!!

This recipe is based on one I found and modified from epicurious. I love that place. Its like allrecipes for food snobs. hehe.


1 medium onion, finely chopped
4 1/2 tablespoons butter
1 cup frozen peas
2 teaspoons soy sauce
1/4 cup white wine
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 (6-oz) cans tuna, drained
6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
1 1/2 cups coarse fresh bread crumbs
Grated Parmesan
1 tablespoon olive oil


Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.

Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Add wine and boil, stirring occasionally, until evaporated. Remove from heat. Remove onions to a warm bowl

Melt remaining 3 tablespoons butter in the skillet over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in lemon juice and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.

Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and transfer to baking dish. Add sauce and peas and stir gently to combine, spreading evenly.

Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

Serve with some buttered bread. Make grandma proud.


Anonymous Amanda said...

lea, you are soooo right about casseroles. they really are an ultimate comfort food. but you HAVE to do them right... all those processed sauces/soups scare me, but this sounds awesome!

2:29 AM  
Blogger wheresmymind said...

Ok, now this is a dish I could totally get into!! :D

10:41 AM  
Anonymous Dave said...

If you don't like raw (sushimi) or you don't like it grilled (steaks) then this is a third and tasty option that always satisfies.

Must be time for some more Poke (hawaiian sushimi) Lea?

11:02 AM  

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