SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI
Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.
Provided by Kendra Vaculin
Categories Egg Garlic Olive Oil Onion Pasta Tuna Anchovy Pepper Parsley
Yield 4 servings
Number Of Ingredients 20
Steps:
- Aioli
- Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
- Casserole
- Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
- Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
- Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
- Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
- Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
- Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.
ITALIAN TUNA CASSEROLE
Steps:
- Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
- While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
- While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
- Preheat the broiler.
- Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.
THE JOY OF COOKING TUNA NOODLE CASSEROLE RECIPE - (4.4/5)
Provided by dublinburro
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Butter a 1 1/2 to 2 quart shallow baking dish. Melt the butter in a medium saucepan over medium heat, until bubbly. Add the vegetables and cook about 5 minutes. Stir in flour. Cook for 1 minute. Remove from heat and whisk in milk. Return to heat and cook, whisking, until the sauce comes to a boil and is thickened, about 10 minutes. Remove from heat and add the cheese, whisking until melted. Turn the tuna into a bowl and flake with a fork. Do not mince. Stir in the hot cheese sauce, then add the cooked noodles, parsley if using, and salt and pepper to taste. Mix together well. Pour the mixture into a baking dish. Mix together the topping ingredients and sprinkle over the top. Bake until bubbly and browned on top, 25 to 35 minutes.
SPICY TUNA CASSEROLE
Tuna casserole with a spicy twist! Created as a variation on a recipe found at kraftfoods.com My Recipe #252065 is simple and delicious and can be a real money saver!
Provided by anonymous
Categories Tuna
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in salted water and preheat oven to 350°F.
- Mix mayonnaise and milk together in a 2 quart casserole dish.
- To this base, add cooked pasta, cheese, tuna, curry powder, and peas and mix well. Sprinkle almonds over the top.
- Bake for 30-35 minutes.
Nutrition Facts : Calories 393.9, Fat 20.6, SaturatedFat 8, Cholesterol 48.4, Sodium 351.3, Carbohydrate 32.1, Fiber 2.3, Sugar 2.8, Protein 20.1
ITALIAN TUNA CASSEROLE
Make and share this Italian Tuna Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Tuna
Time 44m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place spinach on a plate and microwave it for 6 minutes on HIGH to defrost it; place it in a clean kitchen towel and wring it dry; set aside.
- While the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente.
- While the pasta cooks, heat a deep large skillet over medium heat.
- Add in the olive oil, then melt the butter into the oil.
- When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
- Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately.
- Whisk in the stock, then whisk in the milk and bring it to a bubble.
- Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
- Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
- Preheat the broiler.
- Back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
- Heat the spinach and tuna for a minute or so.
- Drain the pasta and toss with the sauce.
- Transfer mixture to a casserole dish; cover it with the cheese.
- Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
- Top with parsley and serve.
Nutrition Facts : Calories 929.1, Fat 28.9, SaturatedFat 12.3, Cholesterol 62, Sodium 1039.2, Carbohydrate 104.2, Fiber 6.6, Sugar 4.4, Protein 56.5
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