Ingredients
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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)
Procedure
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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.
