Tuna Casserole (version 3)


1/3 cup unsalted butter
2 large cloves garlic, crushed
1 green onion, finely minced
2 7-oz cans fancy albacore solid white tuna
1/2 cup semisweet white wine (such as Riesling)
1 tbs freshly crushed black peppercorns
1 1/2 cups broccoli florets
8 oz colored noodles (see note)
6 firm cherry tomatoes
6 black olives, pitted and chopped
2 tbs minced fresh fennel leaves (optional)
1 cup whipping cream
1 1/4 cup freshly grated Parmesan/Romano cheese
1/4 cup sliced almonds (optional)
2 tbs butter (optional)


Cook noodles according to directions; drain. Melt 1/3 cup butter in saucepan; add garlic; cook and stir 2 to 3 minutes, until soft. Stir in green onion, liquid from tuna, wine, and pepper. Simmer sauce 20 minutes. Blanch broccoli in boiling water; drain; rinse under cold water. Put 1/2 of noodles over bottom of greased casserole dish. Break tuna into 1-inch chunks; sprinkle over noodles. Arrange broccoli and tomatoes in decorative pattern over tuna. Sprinkle chopped olives and fennel over and around vegetables. Put remaining noodles over all. Stir cream into sauce; cook over medium heat until liquids reduce slightly to thicken. Stir in 1 cup cheese just until melted (do not boil). Pour over noodles. Sprinkle with remaining 1/4 cup cheese. Saute almonds in remaining butter over low heat. Top casserole with almonds. Bake 350F for about 30 minutes, or until bubbly.

Other recipe variations of Tuna Casserole :

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