Tuna and Artichoke Casserole with Noodles (Mediterranean)

Choose the best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.

⅓ cup extra-virgin olive oil
coarse sea salt
black pepper, freshly cracked
1 lb wide egg noodles
2 red bell peppers, ribs and seeds removed, thinly sliced
½ cup all-purpose flour, unbleached
5 cups whole milk
4 (6 oz) cans tuna in olive oil, drained
1 (14½ oz) can artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
½ cup Parmesan cheese, finely grated

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Lightly oil two 8” square, or other shallow 2 qt baking dishes.

In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain and return to pot.

Meanwhile, in a 5 qt Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4-6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts and scallions. Season with salt and pepper and toss. Divide between prepared baking dishes and sprinkle with Parmesan.

Bake until golden and bubbling, about 20 minutes.

Makes 8 servings.

• Make-Ahead; Prepare as directed, but do not bake. Cool to room temperature. Cover tightly with aluminum foil and freeze up to three months.
• From Frozen:  Bake, covered with foil, until center is warm, about 2 hours. Uncover and bake until top is browned, about 20 minutes more.
• From Thawed:  Thaw overnight in refrigerator. Preheat an oven to 400°F and bake, covered with foil, until center is warm, about 30 minutes. Uncover and bake until top is browned, about 20 minutes more.