Have an aversion to tuna noodle casseroles? I certainly did growing up. But this sophisticated recipe has a more grown-up flavor-packed profile. It is filled with egg noodles, creamy tonnato sauce, pimientos, and peas, and topped with crunchy potato chips. Although I don’t believe the chips to be a necessary ingredient, they do add a nice crunch factor.
Often associated with 1950s middle America, tuna noodle casserole is a creamy and comforting baked pasta studded with flakes of canned tuna and sweet peas. This version forgoes the classic canned cream of mushroom soup base and instead leans on tonnato sauce, a bright and briny Italian condiment made with pureed canned tuna, anchovies, and mayonnaise, to add richness and zing.
For this recipe, it’s important to use water-packed tuna, instead of oil-packed tuna, for a silky-smooth sauce. The most common types of canned tuna you’ll see in grocery stores are labeled “white tuna,” which is 100% albacore tuna, or “light tuna,” which can be a mix of yellowfin, bigeye, or skipjack. Albacore tuna is preferred for its firm, meaty texture and mild flavor. Yellowfin, bigeye, and skipjack tuna tend to have a more tan or pink color and a stronger, fishier flavor.
Concerned that the potato chips would get soggy while covered in foil, but we went ahead and made the recipe as written. The chips were crispy in the end. However, if you know that you will have half of the casserole left, top only half of it with potato chips, then when you go to reheat, put the chips on the remaining portion and cook until hot.
Make ahead: The casserole can be prepared through step 3 up to one day in advance and stored, covered, in the refrigerator. Let it stand at room temperature while the oven preheats. Proceed with step 4 as directed, increasing the baking time to about 25 minutes covered and 15 minutes uncovered.
Tuna Noodle Casserole
Ingredients
- 1 (12-oz.) package wide egg noodles
- 1/2 cup mayonnaise
- 2 tsp. grated lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 2 Tbsp. drained capers
- 1 tsp. black pepper
- 4 garlic cloves smashed
- 3 oil-packed anchovy fillets, drained
- 4 (5-oz.) cans tuna in water, drained and broken into large flakes, divided
- 3 Tbsp. unsalted butter
- 1 yellow onion, finely chopped
- 1/4 cup all-purpose flour
- 1 cup half-and-half
- 1 cup chicken stock
- 4 oz. grated Parmesan cheese (about 1 cup), divided
- 1 cup fresh or frozen sweet peas
- 2 (4-oz.) jars diced pimientos, drained
- 1 1/2 tsp. kosher salt
- 3 Tbsp. chopped fresh dill, divided
- 2 cups potato chips, barely crushed, some left whole
Directions
- Preheat oven to 400°F. Bring a large pot of salted water to a boil over high. Cook egg noodles, stirring occasionally, until al dente, about 5 minutes; drain and rinse with cold water. Set aside.
- Combine mayonnaise, lemon zest and juice, 1/4 cup water, capers, black pepper, garlic, anchovies, and 2 cans tuna in a blender; process until smooth, about 25 seconds. Set tonnato sauce aside.
- Melt butter in a large Dutch oven over medium. Add onion; cook, stirring often, until softened, about 4 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in half-and-half; cook, stirring constantly, until thickened, 30 seconds to 1 minute. Stir in tonnato sauce, stock, and 3/4 cup Parmesan. Remove from heat; stir in egg noodles, peas, pimientos, salt, 2 tablespoons dill, and remaining 2 cans tuna. Transfer mixture to a 3-quart baking dish (such as a 9- x 13-inch dish).
- Top casserole evenly with potato chips and remaining 1/4 cup Parmesan. Cover dish tightly with aluminum foil, and bake in preheated oven for 15 minutes. Uncover, and continue baking until heated through, about 10 minutes. Garnish with remaining 1 tablespoon dill.
Recipe by Liz Mervosh for Food & Wine
Accounting for Taste 