Lunch / Dinner
Cajun Tuna Casserole
With just a bit of restyling, plain old tuna-noodle casserole goes from a kid-pleasing meal to a dressed-up adult dinner.
FOR THE PASTA AND TUNA, COOK:
FOR THE SAUCE, MELT:
FOR THE TOPPING:
Cream-of-mushroom soup is ubiquitous to tuna noodle casserole, but we replaced it with our own sherry-laced sauce for a flavor boost.
Preheat oven to 350°. Coat a 3-quart casserole dish with nonstick spray.
For the pasta and tuna, cook farfalle in a pot of boiling, salted water according to package directions; drain.
Pat tuna dry with paper towels. Sprinkle Cajun seasoning over both sides of steaks. Sear steaks in 2 Tbsp. oil in a skillet over medium-high until blackened on both sides, about 2 minutes per side; transfer tuna steaks to a plate. When cool enough to handle, break tuna into chunks.
For the sauce, melt butter in a nonstick skillet over medium heat. Add mushrooms, onions, celery, garlic, thyme, and cayenne; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Stir in flour; cook 1 minute. Add sherry and soy sauce; cook until liquid evaporates.
Combine farfalle, sauce, and tuna in a bowl; season with salt and pepper; transfer into prepared dish.
For the topping, heat oil in a skillet over medium-high. Add bread crumbs; toast until brown, 2–3 minutes. Stir in parsley. Spread crumbs over tuna mixture and bake until brown, 30 minutes. Remove casserole from oven; cool on a rack for 10 minutes before serving.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 7g 35%
Cholesterol 42mg 14%
Sodium 599mg 24%
Carbs 36g 12%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.