📝 About This Recipe
This elevated take on the classic American comfort food transforms the humble tuna noodle casserole into a gourmet seafood bake. By swapping canned soup for a velvety, homemade Mornay sauce infused with dry sherry and sharp Gruyère, we achieve a depth of flavor that is both nostalgic and sophisticated. A crunchy topping of panko breadcrumbs and slivered almonds provides the perfect textural contrast to the tender egg noodles and succulent flakes of premium albacore tuna.
🥗 Ingredients
The Base
- 12 ounces Wide Egg Noodles (cooked 2 minutes less than package directions)
- 3 cans (5oz each) Solid White Albacore Tuna (drained and flaked into large chunks)
- 1.5 cups Frozen Sweet Peas (thawed)
The Aromatics & Sauce
- 4 tablespoons Unsalted Butter
- 2 pieces Shallots (finely minced)
- 8 ounces Cremini Mushrooms (thinly sliced)
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk (warmed slightly)
- 2 tablespoons Dry Sherry (optional but highly recommended)
- 1.5 cups Gruyère Cheese (freshly grated)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Fresh Thyme (leaves only)
- to taste Kosher Salt and Black Pepper
The Gratin Topping
- 1 cup Panko Breadcrumbs
- 1/3 cup Slivered Almonds
- 1/4 cup Parmesan Cheese (finely grated)
- 2 tablespoons Melted Butter
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a 3-quart casserole dish with butter.
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2
Bring a large pot of salted water to a boil. Cook the egg noodles for approximately 5-6 minutes, or until they are 'very al dente' (they should still have a firm bite as they will finish cooking in the oven). Drain and set aside.
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3
In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the minced shallots and sliced mushrooms. Sauté for 7-8 minutes until the mushrooms have released their moisture and turned golden brown.
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4
Sprinkle the flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste, creating a light golden roux.
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5
Slowly whisk in the warmed milk, half a cup at a time, ensuring no lumps form. Continue to simmer and whisk until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
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6
Stir in the dry sherry, Dijon mustard, and fresh thyme. Season with kosher salt and a generous amount of freshly cracked black pepper.
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7
Remove the sauce from heat and fold in 1 cup of the grated Gruyère cheese until melted and smooth.
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8
In a large mixing bowl, combine the cooked noodles, the flaked tuna, the thawed peas, and the cheese sauce. Gently fold everything together until well combined, being careful not to break the tuna chunks too much.
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9
Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.
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10
In a small bowl, toss together the panko breadcrumbs, slivered almonds, Parmesan cheese, melted butter, and parsley until the crumbs are evenly moistened.
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11
Sprinkle the remaining 1/2 cup of Gruyère over the casserole, followed by the panko-almond mixture.
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12
Bake for 25-30 minutes, or until the sauce is bubbling around the edges and the almond-panko topping is a deep golden brown.
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13
Remove from the oven and let rest for 5-10 minutes before serving; this allows the sauce to set slightly so it isn't too runny.
💡 Chef's Tips
Always undercook your noodles by 2 minutes; they absorb the sauce in the oven and will become mushy if fully cooked beforehand. Use high-quality tuna packed in water or olive oil for the best texture; avoid 'chunk light' varieties which can be too mushy for a gratin. If the topping browns too quickly before the center is hot, tent the dish loosely with aluminum foil for the last 10 minutes. For an extra punch of flavor, add a squeeze of fresh lemon juice to the sauce right before mixing with the noodles. Freshly grating your cheese is essential—pre-shredded cheeses are coated in potato starch which prevents the sauce from becoming perfectly smooth.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a dry Sauvignon Blanc to cut through the richness of the cheese. Serve alongside a bright, acidic green salad with a lemon-shallot vinaigrette to balance the savory flavors. Roasted asparagus or steamed broccoli rabe makes an excellent, vibrant side dish. For an extra touch of indulgence, serve with a side of crusty sourdough bread to soak up any remaining Mornay sauce.