Modern Tuna Casserole

Getting the basics down is a breeze, so why not try a twist on a comfort food classic? This Modern Tuna Casserole recipe with Ocean’s Low Sodium Solid White Albacore Tuna is a crowd pleaser! The textures and fresh flavours in this recipe will make this your new go-to!

Ingredients

  • 340g Mafalda pasta
  • 2 cans (170g) Ocean’s Low Sodium Solid White Albacore Tuna
  • 4 tbsp unsalted butter
  • 2 leeks, white parts only, thinly sliced and thoroughly rinsed
  • 4 Millionaires anchovy fillets
  • 3 cloves garlic, thinly sliced
  • 1 cup olives, pitted and roughly chopped
  • 4 tbsp lemon juice 
  • 3 tbsp flour
  • 2 cups half and half cream (10%)
  • Salt and pepper, to taste
  • ½ cup Parmesan, grated
  • ½ cup Gruyere, grated
  • ½ cup panko breadcrumbs
  • Fresh thyme, to garnish
  • Olive oil, to finish

Directions

  1. Preheat oven to 375F.
  2. Cook pasta according to directions on the package minus two minutes. It should be a little undercooked as it will continue to cook in the oven. Rinse under cold water to halt the cooking.
  3. Melt ½ tbsp of butter in a skillet over medium heat. Add leeks and anchovy fillets and cook until translucent. Add garlic, olives and lemon juice and continue to cook for 2-5 minutes. Remove mixture from skillet.
  4. Melt remaining 3 ½  tbsp butter in skillet over medium heat. Slowly add in flour while whisking constantly. After 2 minutes, slowly add half and half continuing to whisk until a thick roux is formed. Add half of the parmesan and half of the gruyere slowly while continuing to whisk.
  5. Add the cooked pasta, tuna and sauteed vegetables to the sauce. Mix everything well and season with salt and pepper.
  6. Pour the pasta mixture into a casserole dish and bake for 15 minutes. Pull casserole out of the oven, top with remaining cheese and panko and drizzle with olive oil and bake for another 15 minutes. 
  7. Garnish with thyme.