Tuna Casserole (Macaroni)

A good tuna casserole recipe is one you'll turn to year after year, because it's satisfying comfort food that easily feeds a crowd. Even better, you can whip it up at a moment's notice since it’s made almost entirely from pantry ingredients-and it's totally adaptable depending on what you have on hand. Its adaptability makes it a perfect way to use up vegetables and meat left over from previous meals, or small amounts of ingredients (like a single carrot, or the last of the cheese) that won't add up to a meal on their own. Use this recipe for tuna casserole as a starting point and then swap or add ingredients as you please.

coarse sea salt
black pepper, freshly ground
¾ lb tubetti or elbow macaroni
1 cup panko (Japanese breadcrumbs)
½ oz Parmesan cheese, freshly grated (2 Tbsp.)
2 Tbsp. + 2 tsp. extra-virgin olive oil
1 yellow onion, diced small
3 Tbsp. all-purpose flour, unbleached
2 ½ cups chicken broth
1½ cups whole milk
2 (6 oz) cans solid light tuna, packed in water, drained and flaked
1 cup frozen peas, thawed

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

In a large pot of boiling salted water, cook pasta 2 minutes less than pkg instructions (it will be undercooked). Drain.

Prepare the Topping:
In a small bowl, toss together panko, Parmesan and 2 tsp. oil.

Prepare the Sauce:
In pot, heat 2 Tbsp. oil over medium-high. Add onion, season with salt and pepper and cook until softened, 8 minutes.

Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk. Combine remaining ingredients:

Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes.

Stir in pasta, tuna and peas and season to taste with salt and pepper.

Assemble the Casserole:
Transfer tuna mixture to a 9x13” baking dish and top with panko mixture.

Bake until sauce is bubbling and crust is golden, 17-20 minutes. Let cool 10 minutes before serving.

Cook's Notes:

• What kind of tuna is best for tuna casserole? There is more to canned tuna than meets the eye. In addition to just water or oil-packed, consider the many different varieties, textures and preparations of tuna; ethical and environmentally responsible fishing and packing practices; and how you intend to serve the tuna. Some of the highest quality (and most expensive) tuna packed in high-quality olive oil is best saved for simple preparations like salads where there aren’t a lot of other ingredients covering up the flavour of the tuna. More affordable water-packed and oil-packed options are just fine for tuna casserole. Learn lots more in our Canned Tuna Guide.
• Why is my tuna casserole dry? In addition to pasta, tuna and vegetables, make sure you have enough sauce to bind it all together and give it moisture.
• How do you reheat tuna casserole without drying it out? Whether you’re using the microwave or the oven, keep your leftovers covered during reheating. Once it’s hot, you re-crisp the topping if you wish by popping it under the broiler for a minute or two.