The Most Epic Tuna Casserole Recipe
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- čas přidán 7. 08. 2024
- You will be blown away at the flavor of this incredible homemade tuna noodle casserole recipe using fresh ahi. This dish will instantly become a new family favorite once they try it.
Tuna casserole is a simple dish consisting of a creamy mushroom sauce, noodles, peas, and tuna that are combined and baked with a cheesy breadcrumb topping. It can be easily customized and in fact, can be taken from its original recipe to a modernized fresh version like this one.
According to tastecooking.com, Tuna casserole is said to have been created in the state of Washington in the 1930s. There was a recipe in Sunset Magazine that featured a recipe called, “Noodles and Tuna Fish en Casserole.” It didn’t become popularized in America until the 1950s and has been on dinner tables ever since. However, I decided to take the early recipe to the next level.
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Ingredient for this recipe:
For the Casserole
• 5 tablespoons oil
• 4 cups sliced mushrooms (buttons, baby bellas, and portabella mushrooms)
• 1 tablespoon unsalted butter
• 1 peeled and small diced shallot
• 2 finely minced garlic
• 2 small diced ribs of celery
• ½ cup white wine
• 3 tablespoons all-purpose flour
• 4 cups whole milk
• 1 tablespoon minced fresh thyme
• 1 pound cavatappi or fusilli pasta
• 1 pound fresh tuna fillet
• juice of ½ lemon
• 1 cup of peas
• 1 cup shredded yellow cheddar
• 1 cup shredded white cheddar
• salt and pepper to taste
For the Breadcrumb Topping
• 1 cup breadcrumbs
• ¼ cup unsalted melted butter
• ¼ cup shredded yellow cheddar
• ¼ cup shredded white cheddar - Jak na to + styl
Your the best Chef Billy Parisi,Thank you for sharing your God given talent with us!
I just love your enthusiasm!!
Wow, that looks soooo good.
Perfect Lenten Supper dish to make. I knew you were going to cook fresh Tuna! TFS a must make for the spring!
I love this idea
Looks delicious thank you
Amazing
Thank you I am going to try this
Looks so delicious
On the contrary I can attest the magic ones are wonderful in this.
Love it💓
I’m going to try this!
What do you think about cooking this with smoked tuna steaks and the final mixture finished on a smoker? I think I will try that. Thanks for recipe Billy.
Sounds yummy to me Mother of Smoke.
So delicious, I must try it with the raw tuna next Friday, excellent recipe I must make this one for the whole family, God bless you and TYVM for sharing!!!😇🥰😍🤩😋
Thank you!
Dude (Chef), you are the MAN! I think I've found my new au gratin topping for mac n' cheese, too.
Never heard of this gonna have to try it.
This is funny, my two older daughters 51 and 56 spoke to me about a. month ago about wanting some tuna casserole. They childhood memories seem to always center around food and baked goods. So today I made a tuna casserole, with a homemade cream sauce, mushrooms, celery and onion and a crunch topping along with asparagus. Angel food cake and berries ended the meal. They were very happy campers.
Hello Chef, it looks a little dry to me, might be my monitor. Thanks for the video.
All I can say is…yum!!!
I know you will make this special, I’m watching 👀👍😘
Yum, yum,
Nice work. Where is the link to the DIRECTIONS?
Thanks.
Wait. What? And here I was looking for a quick, low fat, low cal tuna casserole. Forget that! This is now on this week's menu!
Curious why you are using olive oil to cook apposed to vegetable or something more neutral in flavor and has a higher smoke point? I know ur not looking to create a sear but considering costs effectiveness and such. Just curious, looks good!
Hey there,
I have made this enough that I thought my wife was going to ban it in the house (actually, on request, it was added to the rotation). However, this got me thinking - what other casserole dishes go so well and be used over days (or even weeks if frozen) for quick and tasty weeknight dinners?
I always hated the frozen peas cooked in the casserole, but in your recipe, I’d eat the frozen peas or any other vegetable I disliked as a kid
I love your recipe but I’m lactose intolerant 🥲 any alternative for the cheese and whole milk you could suggest?
I'm lactose intolerant too. The brand name of lactose free milk I buy is called Lactaid. I've been drinking it and cooking with it for over 20 years. Sorry. I don't have a suggestion for the cheese.
Very nice. Thank you. (I thought you would mix in some cheese... looks a tad dry... my version is a bit creamier...)(I wonder if you could use grilled salmon... hmmm...)
That’s just a personal preference. If you want creamier, just go under the broiler for a few minutes instead of in the oven for a bit like I did.
For creamier, do you mean just broil for a few minutes and that’s it, OR broil for a few minutes after baking?
Hey, here's a mushroom tip. Before you saute just cover the shrooms in water and boil it down. There will be a nice mushroomy "sauce" at the bottom. Then throw in your butter and saute. I swear this makes for the best mushroom. Boil first.. then saute!
Hey chef, I noticed you’re chopping garlic again lately. You lose your garlic press? 😂 Keep up the great work!
Looks delicious! Seemed like maybe a bit too many noodles tho.
nah, it's good!
Sorry but guarante mine is better!!! I do love yours also!!! I will save it in my library to make it one day.
I made it to 1:13. No mushrooms. No. Nada. Ain't gonna do it.
Eek! I fell out of favor at a few key moments: olive oil smoking/high heat, celery, peas, carb overload with flour in sauce and breadcrumbs and noodles. I think it is possible to make an epic mushroom pan sauce that does not utilize flour or corn starch. Olive should never be used to cook at medium and higher temps! Please use a different healthy oil (coconut, avocado) or better yet tallow/lard/etc for high heat cooking. I don’t have any immediate family that craves the epic flavor of fresh diced celery, seems like this could be omitted. Finally sub out peas for broccoli and sub out cheddars for swiss/gruere/mozz/parm/pecorino combo!! I really do appreciate your video, even if it fell short of my version of “epic” - thanks for taking a risk!
A lot of of bad info in this post. Feel free to make it how you want
You had me until the green peas. I threw up in my mouth a little bit on that part. But otherwise looks dope. Might be good to do the mushrooms in truffle oil. Also, for the cheese, I’d think a Gruyère plus another more neutral cheese might be better than the ched.
You should definitely make it how it suits you best.
Looks dry.