This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.



Ingredient Checklist


Instructions Checklist
  • Combine butter, pasta, broth, 2 cups water, and shallots in a large straight-sided skillet or stockpot; season with salt and pepper. Bring to a boil, then reduce heat to medium-high and cook, stirring frequently, until very al dente, about 5 minutes.

  • Stir in asparagus; cook until crisp-tender, 1 to 2 minutes. Add arugula, Parmesan, and lemon zest; stir to combine. Fold in tuna and lemon juice. Serve immediately, drizzled with oil and sprinkled with more pepper and Parmesan.

Cook's Notes

If you absolutely have to have crunchy crumbs on this newfangled tuna casserole, toast 1 1/2 cups torn rustic bread in 2 tablespoons melted butter until crisp, about 3 minutes. Toss in 1/2 teaspoon lemon zest and season with salt and pepper. Sprinkle pasta with bread topping.