Tuna Noodle Casserole

Tuna Noodle Casserole

Corinn Blackwell
Fish, Noodles & Pasta, Dinner

Tender noodles in a familiar but different creamy tuna sauce that is not fishy.

Tuna Noodle Casserole

Serves 5 - 6

I didn’t grow up eating tuna noodle casserole even though it is a classic American dinner. Nevertheless, I’ve always been interested in making my own take on it. I finally decided to tackle it and the outcome like many of my dishes over the last few years uses Korean ingredients to enhance the very American flavor base. I chose to use rotini pasta over the typical egg noodles because they hold the filling better making for a more cohesive eating experience and made the base a little lighter because heavy too rich sauces are not my thing.

“Recipe Tips:

*1. Use an equal amount of normal tuna in water, drained well.”
 

Ingredients

Pasta & Veg

454g (1 lb) chrysanthemum, broccolini or broccoli rabe

500g (a little more than 1 lb) rotini pasta 

Sauce

50ml (0.25 c) olive oil

450g (1 lb) king oyster mushrooms cut into 0.50 in pieces

400g (1 large) onion, sliced thinly with the grain

227g (0.50 lb) carrot, small dice

114g (0.25 lb) celery, small dice

8 garlic cloves, minced

2 cheongyang or serrano chilis, minced

48g (6 T) all purpose flour

850ml (4.25 c) water

45ml (3 T) fish sauce

30g (2 T) mushroom bullion

14g (2 t) Dijon mustard

5g (1.25 t) ground black pepper

5g (1.25 t) kosher salt

4g (1 t) gochugaru

1g (1 t) dried parsley

1g (0.50 t) dried ginger

0.25 t dried thyme

*450g (3 – 150g cans) Korean hot pepper tuna

154g (0.50 c + 3 T) cream cheese 

Finishing

100g (1 c) fried onions

12g (4 t) black sesame seeds

Parsley to taste

Method

1.      Bring a large pot of water to a boil.

  • Blanch the chrysanthemum for 30-45 seconds.

  • Remove from the pot, reserving the water.

  • Run the cooked vegetable under cold water to cool and squeeze dry.

  • Cut into bite sized lengths. Set aside until needed.

Keep the water hot for later.

2.      Heat a large saute pot on medium high.

  • Add the oil and heat for 20 seconds.

  • Add the mushrooms and cook stirring occasionally for 10 – 12 minutes or until golden brown.

  • Add the onion, carrot, celery, chili and garlic along with a pinch of salt.

  • Cook for 5 – 7 minutes or until softened.

  • Add the flour and cook stirring constantly for 1 minute.

  • Stirring constantly add the water in a slow steady stream mixing vigorously to prevent clumping.

  • Add the remaining sauce ingredients except the tuna and cream cheese.

  • Bring to a boil.

  • Reduce to a simmer and cook uncovered for 5 minutes or until thickened very slightly.

3.      Reheat the vegetable water returning to a boil.

  • Add the pasta and cook 2 minutes shy of package directions draining once cooked.

4.      Preheat oven to 200 C / 400 F.

5.      Add the tuna and cream cheese stirring to combine and melt the cheese.

  • Add the drained pasta and reserved green vegetable stirring well to combine.

  • Taste and adjust seasoning as desired.

  • Pour into a 9x13 in baking dish.

  • Bake for 20 minutes uncovered.

  • Carefully remove from the oven and evenly sprinkle over the onions then sesame seeds.

  • Return to the oven and bake for 7 – 10 minutes longer.

  • Allow to stand for 5 minutes before serving and sprinkle with parsley.

6.      Serve with carrot cilantro muchim.

Carrot Cilantro Muchim

Carrot Cilantro Muchim

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