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Tuna and Pasta Gratin
Our update to tuna noodle casserole incorporates a few fresh, grown-up changes, transforming the dish into a fantastic meal-in-one with lots of pleasing textural contrast. Anise-y fennel and soft, sweet sautéed onions build a flavor foundation, with white wine for hits of bright acidity. The mixture is combined with cream, plus earthy thyme and briny capers before being tossed with shell pasta and nutty Gruyère cheese. An herbed crouton topping, made extra-crisp by a quick bake, brings crunch to each bite. Either olive oil- or water-packed tuna works here; we prefer the former, as its flavor and texture are richer.
6 to 8
Servings
50 minutes
plus cooling
Ingredients
-
4
tablespoons salted butter, cut into 1-tablespoon pieces, divided
-
2
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the oven to 400°F with a rack in the middle position. In a large Dutch oven over medium, heat 1 tablespoon each butter and oil until the butter melts. Add the bread, 1 tablespoon thyme and ¼ teaspoon each salt and pepper. Stir until the bread has absorbed the fat, about 1 minute. Transfer to a large plate and set aside. Wipe out the pot.
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May 4, 2023
Substitutions?
This recipe looks excellent - looking forward to trying it. Wondering if you would recommend any other fish/seafood substitutes? I’m not a huge fan of canned/prepackaged fish.
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