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Skipjack Tuna Noodle Casserole

Skipjack Tuna Noodle Casserole

Recipe by Chef Andrew Zimmern

This Wild Planet Skipjack Tuna Noodle Casserole from Andrew Zimmern elevates the classic comfort dish with fresh herbs, quality ingredients, and thoughtful technique. The foundation is a silky cream sauce built with aromatic vegetables and enriched with white cheddar and parmesan, while tender egg noodles and Wild Planet's sustainable skipjack tuna provide substance and protein. The crowning touch is chunky lemon-herb breadcrumbs that bake to golden crispness, adding textural contrast to the creamy filling beneath. It's a complete meal that proves comfort food deserves the same attention to detail as any other dish.

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Skipjack Tuna Noodle Casserole

Andrew Zimmern

Rated 5.0 stars by 1 users

Category

Tuna recipes

Prep Time

30 minutes

Cook Time

50 minutes

Recipe by Chef Andrew Zimmern

This Wild Planet Skipjack Tuna Noodle Casserole from Andrew Zimmern elevates the classic comfort dish with fresh herbs, quality ingredients, and thoughtful technique. The foundation is a silky cream sauce built with aromatic vegetables and enriched with white cheddar and parmesan, while tender egg noodles and Wild Planet's sustainable skipjack tuna provide substance and protein. The crowning touch is chunky lemon-herb breadcrumbs that bake to golden crispness, adding textural contrast to the creamy filling beneath. It's a complete meal that proves comfort food deserves the same attention to detail as any other dish.

Ingredients

    For the Chunky Lemon Herb Breadcrumbs

  • ¼ cup Fresh Parsley, chopped

  • 1 Tbsp Lemon Zest, grated

  • 3 Garlic Cloves, grated

  • Several pinches of Cayenne Pepper

  • Salt and Black Pepper to taste

  • 4 cups Day-old Bread, torn

  • ¼ cup Melted Butter

    • For the Casserole

  • 5 Tbsp Butter

  • 4 Tbsp All-Purpose Flour

  • Few pinches of Freshly Grated Nutmeg

  • 2 Carrots, thinly sliced

  • 3 Celery Ribs, thinly sliced

  • 1 medium Yellow Onion, minced

  • 1 Leek, trimmed and thinly sliced

  • 2 Tbsp Fresh Tarragon, minced

  • 2 Tbsp Fresh Dill, minced

  • 2 cups Chicken Broth

  • 1½ cups Whole Milk

  • 2 Tbsp Wyler's Instant Chicken Bouillon Powder

  • (8oz) White Cheddar Cheese, grated

  • ½ cup Parmesan Cheese, grated

  • 3-4 (5oz) cans Wild Planet Skipjack Wild Tuna

  • (8oz) Frozen Peas, rinsed in hot water

  • White Pepper and Sea Salt to taste

  • 1 lb Extra-Large Egg Noodles

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Directions

    Make the Breadcrumbs

    1. Preheat oven to 350°F

    2. Place parsley, lemon zest, garlic, cayenne, salt, pepper, and torn bread in food processor

    3. Pulse to create large coarse breadcrumbs

    4. Transfer to cookie sheet

    5. Drizzle with melted butter and toss to coat

    6. Bake for 20-25 minutes until crisp and golden brown

    7. Remove and reserve for topping

    Prepare the Casserole

    1. Raise oven temperature to 375°F

    2. Bring large pot of water to boil for pasta

    3. Add few tablespoons kosher salt to pasta water

    4. Place butter in large skillet with high sides over medium heat

    5. When melted, add flour to create a roux

    6. Cook for several minutes, stirring

    7. Add nutmeg and stir

    8. Add carrot, celery, onion, leeks, tarragon, and dill

    9. Cook until vegetables are glassy

    10. Add chicken broth slowly, stirring

    11. Add milk slowly in batches, stirring constantly

    12. Bring to simmer until thickened

    13. Add bouillon powder and stir well

    14. Add white cheddar and parmesan cheeses

    15. Stir until incorporated

    16. Pull from heat

    17. Season with salt and white pepper to taste

    Cook and Assemble

    1. Cook egg noodles for about 3 minutes (they will finish cooking in oven)

    2. Drain well

    3. In large bowl, combine noodles, peas, tuna, and vegetable sauce mixture

    4. Transfer to lasagna pan

    5. Cover evenly with reserved breadcrumbs

    6. Bake for 25-30 minutes until hot and bubbly

    7. Remove from oven and let rest 5 minutes before serving

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