In my world, tuna and cheese have always had a very harmonious relationship. Oh, and throw in noodles and I’m a happy little camper 🙂 So oneday I dreamed up this dish to satisfy the above cravings, and it has become a staple in my recipe repetoire ever since.
Regarding the tuna, I always look for a brand that is in water (not oil) and one that does NOT contain soy. I buy tuna with salt, so if you buy unsalted tuna then you may need to add some extra salt to this recipe.
Tuna Noodle Casserole
Rice noodles (wide flat ones, not skinny round ones – I use Thai Kitchen Stir-Fry Rice Noodles)
1-2 tablespoons butter/coconut oil
1 onion, diced
1-2 cloves garlic, minced
2-3 celery stalks, chopped
5-6 button mushrooms, sliced
1 medium tomato, diced
1-2 teaspoons fresh parsley, chopped (or about ½ teaspoon dried)
½ teaspoon sea salt
Pepper – couple shakes
2 5oz cans tuna
3 tablespoons cream
4 tablespoons parmesan cheese
Grated cheddar cheese
1. Cook a good hand full of rice noodles per packet directions (hard to quantify exactly how much – I just eyeball it). Drain, rinse and set aside.
2. While noodles are cooking, heat oil in a large pan and add the onions. Saute the onions for about 5 minutes, then add celery and garlic. Saute for a further 10 minutes until onion and celery have softened.
3. Add mushrooms, diced tomatoe, parsley, salt and pepper. Saute for 5 minutes.
4. Add the tuna, mixing it well to break up the chunks. Simmer for 5 minutes, stirring occasionally.
5. Stir in the cream and parmesan until well blended. Taste and adjust seasonings if required.
6. Mix the cooked noodles into the tuna mixture and cook on low for a couple minutes to reheat the noodles.
7. Pour the mixture into a casserole dish and sprinkle with grated cheese.
8. Place under the grill until cheese is bubbly and just starting to brown.
Serve with a side salad.