An elevated spin on classic tuna noodle casserole, with cheddar, Gruyère, buttery croutons and a little kick from pickled jalapeños.
There are certain dishes that do not need an introduction because they already live somewhere in your memory: tuna noodle casserole, tuna melts after school and casseroles that appeared on the table when someone simply wanted to feed the people they loved.
This recipe is a grown-up version of those memories. Creamy egg noodles are folded into a rich cheese sauce with tender tuna, Dijon and just enough pickled jalapeño to wake everything up. Buttery sourdough croutons bake until golden and crisp, giving every bite the comfort of a classic casserole and the flavors of a really good tuna melt.
It is humble food, but it is also the kind of meal that makes you slow down for a minute. Comfort food does not have to be complicated. Sometimes it only needs a little love, a few better ingredients and the willingness to turn something familiar into something special.
Ingredients
- 6 ounces wide egg noodles
- 3 tablespoons butter, divided
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 3/4 cups whole milk
- 2 tablespoons dry white wine
- 3/4 cup shredded sharp cheddar
- 1/4 cup shredded Gruyère
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 12-ounce can good-quality tuna, drained
- 1 1/2 tablespoons chopped pickled jalapeños
- 1 Roma tomato, thinly sliced
- 1 slice sourdough or artisan bread, cut into 1/2-inch cubes
- 1/4 teaspoon Old Bay or seafood seasoning
- Freshly cracked black pepper
- Chopped parsley or chives, for finishing
Step-by-step recipe
1. Preheat and prepare
Heat the oven to 400°F. Butter or lightly grease a small baking dish and prepare all the ingredients.
2. Cook the noodles
Bring a pot of salted water to a boil. Cook the egg noodles until just tender, usually 7 to 9 minutes. Drain and set aside.
3. Build the flavor base
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and celery and cook for 5 to 6 minutes, until softened. Add the garlic and cook for another 30 seconds.
4. Make the roux
Sprinkle in the flour, salt, cayenne and black pepper. Cook for about 1 minute, stirring constantly.
5. Build the sauce
Whisk in the white wine, then slowly whisk in the milk. Cook until the sauce is smooth, creamy and thickened.
6. Add the cheese
Lower the heat. Stir in the cheddar and Gruyère until melted, then add the Dijon and Worcestershire sauce. Taste and adjust the seasoning.
7. Fold it together
Stir in the noodles, tuna and pickled jalapeños. Transfer the mixture to the prepared baking dish.
8. Add the tuna-melt topping
Arrange the tomato slices over the top. Melt the remaining tablespoon of butter and toss it with the bread cubes, Old Bay and black pepper. Scatter the seasoned croutons over the casserole.
9. Bake
Bake uncovered for 20 to 25 minutes, until bubbling and golden on top.
10. Finish
Let the casserole rest for 5 to 10 minutes. Finish it with parsley or chives and, if you feel a little dangerous, a tiny drizzle of chili crisp oil.
This tastes like a tuna melt grew up, got a passport and started ordering wine with dinner.
#KevinInTheKitchen
