The Most Epic Tuna Casserole Recipe

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

Reduced-fat options lower calories while maintaining flavor.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat adds fiber; elbow macaroni is often less expensive.

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned salmon

Fresh tuna is healthier but more expensive; salmon is a cheaper alternative.

Prep the shallot by slicing off the ends, halving it, peeling, and small dicing.

Smash and mince 2 garlic cloves.

Small dice 2 ribs of celery and set aside all the prepped vegetables.

Slice 4 cups of mushrooms (button, baby bellas, portabello) and set aside.

In a large rondeau or pot, heat 3 tablespoons of olive oil over high heat until lightly smoking.

Add the sliced mushrooms to the pot and let them cook without stirring for 2-3 minutes to caramelize.

After 2-3 minutes, stir the mushrooms and reduce the heat to medium.

Push the mushrooms to one side of the pan and add 1 tablespoon of unsalted butter, followed by the shallots, minced garlic, and diced celery.

Cook the vegetables for 3-4 minutes until tender and lightly browned.

Combine everything in the pan and deglaze with 1/2 cup of white wine, cooking until the liquid is almost gone.

Add 3 tablespoons of all-purpose flour to the mixture and stir to combine, creating a roux.

Pour in 4 cups of whole milk and turn the heat up to medium-high to thicken the sauce.

Once the sauce coats the back of a spoon (nappe), add 1 tablespoon of fresh thyme leaves and season with salt and pepper, then turn off the heat.

Grate 1 cup each of aged yellow and white cheddar cheese and set aside.

Cook 1 pound of cavatappi pasta in boiling salted water for 7-8 minutes until al dente, then cool under cold water and set aside.

Season a 1-pound fresh tuna steak with salt and pepper on both sides.

In a large frying pan, heat 2 tablespoons of olive oil over high heat until lightly smoking, then add the tuna steak.

Reduce heat to medium-high and sear the tuna for 3-4 minutes on each side until golden brown, for a total of 6-8 minutes.

Remove the tuna from the pan, let it rest, and squeeze 1/2 lemon over it before slicing into 1-inch chunks.

Combine the cooked pasta, tuna, and sauce in a large bowl, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens