Creamy Tuna Casserole

Name: Creamy Tuna Casserole (Elevated)
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 8 oz Cavatappi Pasta; 12 oz Albacore Tuna-packed in olive oil, drained; 4 tbsp Butter; 1/4 cup All-purpose Flour; 3 cups Heavy Cream; 1/4 tsp Saffron Threads; 1/2 cup Dry White Wine; 1/2 cup Grated Gruyère Cheese; 1/4 cup Grated Parmesan Cheese; 1/4 tsp White Pepper; 1/4 tsp Nutmeg-freshly grated; 1 cup Asparagus-cut into 1-inch pieces; 1/2 cup Panko Bread Crumbs; 2 tbsp Melted Butter; 2 tbsp Chopped Fresh Parsley

⏱1h 30m

👥6

🔥550 cal

Medium

🍽️French

A luxurious tuna casserole featuring a saffron-infused cream sauce, Gruyère cheese, and a delicate breadcrumb topping. This version utilizes premium ingredients and refined techniques for a truly special dish.

8 oz Cavatappi Pasta

12 oz Albacore Tuna-packed in olive oil, drained

4 tbsp Butter

1/4 cup All-purpose Flour

3 cups Heavy Cream

See all 15 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥550 cal

Medium

🍽️French

#casserole #tuna #gruyere #saffron #luxury

Instructions

Preheat oven to 375°F (190°C).
Cook Pasta according to package directions. Drain and set aside.
Bloom Saffron Threads in 2 tablespoons of warm water for 10 minutes.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute, creating a roux.
Gradually whisk in White Wine and cook until reduced by half.
Gradually whisk in Heavy Cream and bring to a simmer, stirring constantly, until thickened. Stir in bloomed Saffron and water.
Stir in Gruyère Cheese, Parmesan Cheese, White Pepper, and Nutmeg. Remove from heat.
Blanch Asparagus in boiling water for 2 minutes. Drain and set aside.
In a large bowl, combine cooked Pasta, Tuna, Asparagus, and Sauce. Mix gently.
Pour mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Panko Bread Crumbs, Melted Butter, and Parsley. Sprinkle over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.

Ingredients

8 oz 225 g Cavatappi Pasta
12 oz 340 g Albacore Tuna-packed in olive oil, drained
4 tbsp 60 mL Butter
1/4 cup 30 g All-purpose Flour
3 cups 710 mL Heavy Cream
1/4 tsp 0.625 mL Saffron Threads
1/2 cup 118 mL Dry White Wine
1/2 cup 56 g Grated Gruyère Cheese
1/4 cup 28 g Grated Parmesan Cheese
1/4 tsp 1.25 mL White Pepper
1/4 tsp 1.25 mL Nutmeg-freshly grated
1 cup 118 mL Asparagus-cut into 1-inch pieces
1/2 cup 57 g Panko Bread Crumbs
2 tbsp 30 mL Melted Butter
2 tbsp 14 g Chopped Fresh Parsley

Equipment

9x13 inch baking dish
Large saucepan
Large bowl
Small bowl

Instructions

Preheat oven to 375°F (190°C).
Cook Pasta according to package directions. Drain and set aside.
Bloom Saffron Threads in 2 tablespoons of warm water for 10 minutes.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute, creating a roux.
Gradually whisk in White Wine and cook until reduced by half.
Gradually whisk in Heavy Cream and bring to a simmer, stirring constantly, until thickened. Stir in bloomed Saffron and water.
Stir in Gruyère Cheese, Parmesan Cheese, White Pepper, and Nutmeg. Remove from heat.
Blanch Asparagus in boiling water for 2 minutes. Drain and set aside.
In a large bowl, combine cooked Pasta, Tuna, Asparagus, and Sauce. Mix gently.
Pour mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Panko Bread Crumbs, Melted Butter, and Parsley. Sprinkle over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.

Nutrition per serving

Calories 550

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Creamy Tuna Casserole

Creamy Tuna Casserole

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