Recipe by @cookingwithrocco
Comfort food season is arguably the best season! Celebrate with this elevated Tuna Casserole, a comforting, cheesy dish that is packed with flavor!
8 oz Pasta of choice
2 Tbsp Butter
2 Shallots, minced
3 Garlic cloves, minced
1 cup Mushrooms, sliced
1 cup fresh Spinach
1/2 cup Sun-dried tomatoes, chopped
1/4 cup dry White wine
1 cup Heavy cream
1/2 cup Chicken broth
2 Tbsp Dijon mustard
1 Lemon, zested
1 tsp fresh Thyme
1/2 tsp Red pepper flakes
2 (5oz) cans Wild Planet Albacore Wild Tuna
1 cup Gruyere cheese, freshly shredded
Salt and Pepper to taste
Fresh parsley, chopped (for garnish)
Preheat oven to 375º, and cook the pasta. Once cooked, drain and reserve a cup of pasta water.
Heat a large skillet over medium heat, once hot add the butter and a drizzle of olive oil. Add the mushrooms and cook until browned and they release their moisture. Then add the shallots and garlic and cook until fragrant.
Stir in the spinach and sun-dried tomatoes, and cook until the spinach wilts. Then deglaze the pan with white wine and cook until the wine reduces by half.
Pour in the chicken broth, followed by the heavy cream. Then stir in the Dijon mustard, lemon zest, fresh thyme, red pepper flakes, and a generous pinch of salt and pepper. Then allow the mixture to simmer until it’s slightly thickened.
Add the pasta and tuna. Gently toss until combined. Then transfer the mixture into a baking dish, spreading it out evenly. Generously sprinkle the Gruyere cheese over the top, and transfer the casserole to the oven. Bake for about 20-30 minutes or until the cheese is brown and bubbly.
Remove the casserole from the oven and let it cool slightly. Garnish with fresh parsley, and fresh lemon juice if desired.