A lemony and herby twist on the classic weekend wonder featuring lemon tuna, mushrooms, and a creamy cheesy sauce.
This Recipe Features:
Albacore Tuna with Spanish Lemon (3-Pack)
$32.00
A lemony and herby twist on the classic weekend wonder featuring lemon tuna, mushrooms, and a creamy cheesy sauce.
This Recipe Features:
Albacore Tuna with Spanish Lemon (3-Pack)
$32.00
Ingredients
- • 3 tins Fishwife Lemon Tuna, drained and flaked with a fork
- • 4 tablespoons unsalted butter, plus more for greasing
- • Kosher salt and black pepper, to taste
- • 1 pound dried egg noodles
- • Extra virgin olive oil, for greasing and drizzling
- • 2 large stalks celery, finely chopped
- • ½ medium yellow onion, chopped
- • 1 pound cremini mushrooms, stems removed and sliced ¼-inch thick
- • 3 large garlic cloves, minced
- • ¼ cup all-purpose flour
- • 1 teaspoon Dijon mustard
- • ¼ cup white wine
- • 1 ½ cups chicken or vegetable stock
- • 1 cup heavy cream
- • 1 lemon, zested and juiced, divided
- • 1 cup frozen or fresh green peas
- • 1 cup Parmesan cheese, grated and divided
- • 1 cup sharp white cheddar cheese, grated and divided
- • ½ bunch fresh parsley, coarsely chopped, plus more for serving
- • ⅓ cup Panko breadcrumbs
Directions
- Heat the oven to 375 degrees and place a rack in the center and upper third of the oven. Grease a Schoolhouse 9-by-13 baking dish with butter.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until just al dente, about 5 minutes. Drain and set aside. Toss with olive oil to avoid sticking.
- Meanwhile, in a medium Dutch oven over medium heat, melt the butter. Add the celery and onion, and cook, stirring occasionally, until onions are soft and translucent, 6 minutes. If the onions start to brown, turn down the heat. Add the mushrooms and cook, stirring occasionally, until they are tender, another 5 minutes. Add the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt and pepper.
- Add the flour and mix until no streaks of flour remain, about 1 minute. Add the mustard, stock, and heavy cream and bring to a low boil.
- Reduce the heat to low and simmer until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, lemon zest peas, parsley, half the parmesan, and half the cheddar. Season to taste with salt and pepper.
- Add the cooked noodles and toss well to coat in cream sauce. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the Panko, remaining parm and remaining cheddar on top and bake, uncovered, until hot and bubbling, about 25 minutes.
- Switch the oven to a high broil and move the casserole to the upper third of the oven. Broil until golden brown and toasted, about 2 minutes (keep a close eye to avoid burning).
- Garnish with additional parsley, lemon juice and olive oil and serve hot.
Albacore Tuna with Spanish Lemon (3-Pack)
$32.00
Other Recipes We Think You'll Love
Daily Recipe Ideas
Follow us for the freshest ideas!
![]()
"Today is the first day of SUMMER and you know what that means, folks — it’s nicoise season, bababay 🌞🌞🌞!!!!"
![]()
"GAHHH 🍇!! We’ve partnered with @lisasaysgah to celebrate their new sexy ‘lil Italian summer collection🍷🧺!!!"
![]()
"HEY BUCKOS — IT’S TIME TO HOST A TINNED FISH PARTY 🐚 🎉 🌻🕺🏽🔥!!!!"
![]()
"It’s summertime and there ain’t nothing better than poppin’ some tins, slugging some brews, and throwing a dang party🥂!!!"
![Fishy picnic]()
"Did “summertime shoot” this week and the butter shells really stole whole dang the show 🐚"
