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Mediterranean Tuna-Noodle Casserole

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Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: José Manuel Picayo Rivera

Source: Everyday Food, October 2007

Ingredients

  • 1/3 cup olive oil, plus more for baking dishes
  • Coarse salt and ground pepper
  • 1 pound wide egg noodles
  • 2 red bell peppers (ribs and seeds removed), thinly sliced
  • 1/2 cup all-purpose flour
  • 5 cups whole milk
  • 4 cans (6 ounces each) tuna in olive oil, drained
  • 1 can (14 ounces) artichoke hearts, drained and thickly sliced
  • 5 scallions, thinly sliced
  • 1/2 cup finely grated Parmesan

Directions

  1. Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.

  2. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

  3. Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

Reviews Add a comment

  • bluegreenstone@hotmail.com
    4 FEB, 2017
    This recipe was alright. I like the egg noodles & oil-packed tuna. Not as much flavor as I had hoped. I only used canned artichokes, perhaps I was meant to use marinated artichokes? Next time I may try that, or perhaps chopped green olives. Caramelizing some chopped garlic before introducing the flour and milk would also add a great deal of flavor.
    Reply
  • MS10327130
    21 JAN, 2014
    Delicious! I haven't made tuna casserole in over 10 years and have been looking for a good recipe. Loved the artichokes - gave it a great taste! I added a little celery while sautéing the red pepper & threw in a few frozen peas right before I put it in the oven. I cut the recipe in half for just the two of us & still have plenty leftover for lunch. My husband loved it!
    Reply
  • heidele28
    22 OCT, 2013
    I made this once and liked it, but when I decided to try it using Trader Joe's Lemon Pepper Pappardelle Pasta, it was absolutely outstanding!! If you are near a TJ's then get this pasta -- it makes all the difference in this dish -- the lemon flavor, combined with the tuna and artichoke, make this dish a standout. You'll see!!
    Reply
  • heidele28
    22 OCT, 2013
    I made this once and liked it, but when I decided to try it using Trader Joe's Lemon Pepper Pappardelle Pasta, it was absolutely outstanding!! If you are near a TJ's then get this pasta -- it make's all the difference in this dish -- the lemon flavor, combined with the tuna and artichoke, makes this dish a standout. You'll see!!
    Reply
  • kellebelle
    4 JAN, 2012
    I loved this recipe. I've always been a fan of the idea of tuna casserole but honestly have never made one that I thought was interesting or even all that edible (including Joy of Cooking, America's Test Kitchen, etc). This is simple and delicious and definitely worth a try for anyone trying to find a good tuna casserole recipe!
    Reply
  • tomtegubben
    23 OCT, 2011
    We tried this recipe. My husband thought it was fine. All I could taste was flour, flour, flour, not the nice cream sauce for which I had hoped.
    Reply
  • kbloem
    27 SEP, 2011
    There's nothing Mediterranean about this recipe. It simply tastes like tuna with noodles and needs a lot of help. I added a Greek dressing, olives, and a whole lot more cheese to make it edible. I would not recommend this recipe.
    Reply
  • lcc234
    23 JUN, 2011
    Oh I also halved the recipe
    Reply
  • lcc234
    23 JUN, 2011
    This is awesome. Flavorful and light. A refreshing twist on an old standard. I modified slightly (no artichokes in the pantry): one can cannellini beans, one seeded and diced plum tomato (for acid), dash oregano, 6 small basil leaves shredded, dash garlic powder, dash seasoned salt, 1 cup lightly steamed, chopped swiss chard (cleaning the veggie drawer). topped with 1/4 c bread crumbs and parm cheese. My 4 year old even loved it.
    Reply
  • leiauna
    25 APR, 2011
    This casserole was delicious! I think it could be equally good with chicken. I used the Whole Foods Market 365 Everyday 16 oz bag of wide egg noodles.
    Reply