Tuna Noodle Casserole

Ingredients

• 6 tbsp + 1 tbsp salted butter
• 2 stalks celery (finely chopped)
• 1 leek (washed well and chopped into half moons)
• 1 large shallot (minced)
• 2 cloves garlic (minced)
• ½ tsp anchovy paste
• ½ tsp red pepper flake
• 6 tbsp flour (1/3 cup + 1 tbsp)
• 1 tsp dijon
• 2 cups chicken bone broth
• 2 ½ cups whole milk
• 1 oz parmesan cheese
• ½ cup whole milk Greek yogurt
• ¼ cup chopped parsley
• Zest of 1 lemon
• 1 tbsp lemon juice (half a juicy lemon)
• ½ tsp black pepper
• 3 cans Wild Planet Premium Skipjack tuna (with juices)
• 12 oz extra wide egg noodles
• 1 cup frozen green peas
• 1 cup shredded fontina cheese
• 5 oz kettle cooked chips (I used salt and cracked pepper, crinkle cut)

Directions

1. Start bringing a large pot of water to a boil for your egg noodles and preheat the oven to 350°F.
2. Start the base for your casserole. To a large, deep-sided saute pan or dutch oven over medium heat, add 6 tbsp of the butter and melt. Add the celery and some salt and cook 2-3 minutes, then add the leeks and shallot (and a little more salt) and cook till translucent (around 5 minutes or so longer). Add the garlic, anchovy paste and red pepper flake and cook for another :30 to a minute, then add the flour and stir till no lumps remain. Continue cooking, stirring frequently, for another few minutes to cook the raw flour taste out, then add the dijon, bone broth and whole milk. Season well with salt, then whisk to get everything incorporated and bring to a simmer to thicken.
3. Cook your egg noodles. Add your egg noodles to well salted water and cook 2 minutes under the al dente time on the package. Meanwhile…
4. Get the casserole ready for the oven. Once your sauce is thickened (coats the back of a spoon well), add the parmesan cheese, greek yogurt, parsley, lemon zest, lemon juice, black pepper and tuna (with its juices) and stir to combine, breaking up the tuna to the size chunks you like as you do. Taste the sauce and add more salt if needed. Once the pasta is a couple minutes shy of done, reserve a little pasta water, then strain the pasta and add it into the casserole along with the frozen peas. Toss till everything is combined and well coated in sauce. The sauce should be slightly looser than you want the final product to be, so add a little pasta water to thin the sauce if you’d like. Spread the tuna casserole evenly in the dish, then top with an even coating of fontina cheese.
5. Bake, top and serve. Bake the cheese-topped casserole for 15 minutes, or until lightly bubbling on the edges. Meanwhile, melt the remaining tbsp of butter and toss with the chips. When the casserole is bubbling, remove from the oven, top evenly with the chips (you can crush them up if you want or keep them whole), then return to the oven and broil for 2-3 minutes, or until the chips start turning a golden brown. Remove, let cool for a few minutes, then serve and enjoy!

Micronutrient Highlights

129% selenium, 108% vitamin B12, 73% vitamin B3, 55% vitamin B2, 53% vitamin K, 45% vitamin B1, 45% folate, 45% phosphorus, 35% vitamin B6, 30% zinc, 30% vitamin A, 27% calcium, 23% iron, 21% magnesium, 20% potassium, 20% vitamin D