4 (5- to 5.5-ounce) cans oil-packed tuna, drained and flaked
3 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 cup panko (Japanese breadcrumbs)
How to Make It
Cook egg noodles until al dente according to package directions. Drain, rinse with cold water, and drain again.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, covered, 7 minutes or until tender but not browned. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
Remove from heat, and whisk in cheese and next 3 ingredients. Fold in tuna and egg noodles. Pour into a greased 3-quart baking dish.
Combine olive oil, garlic, and panko; sprinkle over casserole. Bake at 375° for 30 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
I thought this was a great dish. I am always looking for different tuna casseroles for lent and this ones a keeper. I also used sliced onions instead of the leeks, other then that I didn't change a thing. Next time I make this I am going to add peas or carrots.
fantastic! the kids even loved it! and very flexible recipe...I added green peas and diced yellow bell pepper. I also substituted sharp cheddar cheese and sprinkled the top with parm. Delish. Definite keeper for a quick night meal.
A keeper! Did not alter any ingredients. Wonderful flavors. When fresh peas and asparagus are in season I will try each as an addition. Love the lemon zest! Going to be a stable for Lent and beyond. Thank you for a great dinner.
Made this this evening. I agree with the previous reviewer that it takes much longer to prepare than described, BUT it is delicious. I substitued diced onions for the leeks, but otherwise followed the recipe exactly. It baked in the time and at the temperature described. Even my husband, who has tuna noodle casserole nightmares from his mother's traditional, soup-heavy recipe, ate more than one helping. It's a keeper.
What a disappointment! First, there is no way one can prepare this in 15 min. unless you have your own sous-chef. You must wash and slice the leeks, grate the cheese, mince the garlic, zest the lemon, drain the tuna, bring milk to room temperature, cook noodles, make cheese sauce, etc. After at least an hour of prep, the dish was bland. Lemon flavor did not come through and the (expensive) Gruyere cheese added nothing. Bought ingredients for all dishes in this article, but don't know whether I'll try them now.
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