One really versatile item to have on hand in the pantry is canned tuna. It has a long shelf life and can be used in quick salads or as the main ingredient in hearty entrees. As with most things in life, you get what you pay for (particularly if you shop well). It is worth the extra money to buy top quality canned tuna; look for Solid White Albacore Tuna in Spring Water.
Without doubt, every family has a favorite Tuna Casserole. I bet yours has one. Generally, they are made using ingredients along the lines of Condensed Cream of Chicken or Mushroom Soup, egg noodles, onions and green peas. In this recipe, I’m tossing in a curve ball, plus making the sauce from scratch (you never have to use canned condensed soup again, please!).
The “curve ball” in this formula is beans. I really enjoy pasta and beans together. Hopefully, you will agree that they are delicious in this dish, as well. A couple of words about the beans. The idea with their inclusion is to provide a foundational, comfort food element. They should be firm and bland … straight from a can is just right (freeze any leftover beans or make a bean dip). For example, the use of spicy Mexican Charro Beans would take the flavor of the casserole the wrong way.
Recently, my beautiful wife and I had a neighbor over for dinner. His spouse was out of town so we wanted to make sure he had a hot meal. While visiting, he mentioned to Marla, “The difference between my cooking and Dennis’, among others, is that I use 4 ingredients and he uses 24!” He’s right, I do use a number of components in my concoctions. I do this to build layers of flavor and interest. Please don’t let the laundry list of ingredients scare you off. It doesn’t take any time to toss in a pinch of thyme or three small strips of green pepper … and doing so makes a world of difference.
Besides, I want you to learn how to use seasoning and create flavors. How can you do that if you don’t use them?
Note: This recipe has three optional ingredients. I’ve given them as “optional” because the dish will still be wonderful without them if you do not have them on hand. However, should you have one or more of them, give them a try!
- 1 or 2, 7 Ounce Cans Solid White Albacore Tuna in Spring Water
- 4 Ounces by Weight Dry Whole Wheat Penne Pasta, Cooked al Dente, Rinsed in Cool Water and Drained
- 1 Cup Cooked Beans, Rinsed (Pinto or Kidney work great)
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 large Stalk Celery with Leaves, Chopped
- ½ Cup Finely Chopped Yellow Onion
- 1 Tablespoon Chopped Green Bell Pepper (Optional)
- 1 Clove Garlic, Minced
- ¼ Cup Broccoli Stalk (No Flowerettes) Cut into ¼" Dice (Optional)
- ⅓ Cup Frozen Green Peas
- 3 Twists of the Black Pepper Grinder
- 3 Tablespoons All Purpose Flour
- 1 Cup Milk
- 2 Tablespoons White Wine (Optional)
- 1 Cup Chicken Stock or Base
- 1 Ounce Chopped or Shredded Cheddar Cheese
- 1 Pinch Dried Thyme
- Salt to Taste
- 1 Cup Panko Crumbs or Cracker Crumbs
- 3 Tablespoons Melted Butter
- Put the tuna, cooked pasta and beans in a large bowl. Be sure to flake the tuna into shreds using a fork.
- Melt 2 tablespoons butter in a saute pan with the olive oil over medium high heat. Add the celery, onions, garlic, green pepper, black pepper and broccoli stem (if using) to the pan and saute for 4 minutes. Sprinkle the flour over all and stir well to moisten and combine fully.
- Pour the milk, chicken broth and wine (if using) into the pan with the floured veggies and stir regularly until the liquid begins to boil. Lower heat to medium and simmer slowly for 2 minutes; add the thyme and cheese. Stir until the cheese melts and is incorporated. Add the green peas and stir.
- Add the sauce to the bowl with the tuna, beans and pasta. Stir well to combine. Pour all into a 9" x 9" shallow casserole dish.
- Mix the melted butter and crumbs thoroughly and spread evenly over the tuna mixture. Bake in a preheated 350 degree oven for 25 - 30 minutes until the crumbs are golden brown. Let the casserole cool for 10 minutes before serving.
Ready for the topping, then the oven
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