Lunch / Dinner
Citrus Tuna Noodle Casserole
With three different citrus ingredients, you’ll love this update to Tuna Casserole. It’s amazing how much of a difference fresh, quality ingredients can make!
A fresh twist on Tuna Noodle Casserole, this one swaps out canned tuna for fresh tuna steaks. Plus, with Old Bay seasoning and a bright hit of citrus, this is one dish you won’t soon forget. Plate it up with a classic wedge salad for a dinner win.
OPT FOR FRESH OVER CANNED
Fresh tuna steaks have superior flavor and texture. And, fresh button mushrooms are healthier and tastier than canned condensed cream of mushroom soup.
Preheat oven to 375°. Coat a 1½-qt. baking dish with nonstick spray.
Cook noodles in a pot of boiling salted water according to package directions; drain.
Sprinkle Old Bay on both sides of tuna. Sear tuna in oil in a sauté pan over medium-high heat until blackened, 2 minutes per side. Transfer tuna to a plate to cool; break into chunks.
Melt butter in a skillet over medium-high heat; sauté leeks, mushrooms, garlic, and thyme until leeks are tender, 5 minutes. Stir in flour; cook 1 minute. Add lemon, lime, and orange juices; cook until evaporated. Reduce heat to medium.
Whisk in broth and cream; simmer 5 minutes. Stir in Cheddar until it melts; season with salt and pepper. Toss noodles, tuna, and asparagus with sauce; transfer to prepared dish.
Top casserole with crackers; bake until top is golden-brown, about 20 minutes, then sprinkle on zests before serving.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 12g 60%
Cholesterol 71mg 23%
Sodium 305mg 12%
Carbs 31g 10%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.