Sun-dried Tomato & Artichoke Tuna Casserole
Sun-dried Tomato & Artichoke Tuna Casserole is a pescatarian recipe with 4 servings. One portion of this dish contains roughly 41g of protein, 27g of fat, and a total of 829 calories. For $2.96 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Autumn will be ev
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 sundried tomato & artichoke tuna casserole: serves
- 375 g macaroni
- 4 artichoke hearts
- 0.5 cup sundried tomatoes
- 2 cloves garlic
- 1 medium onion
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- 0.25 cup marsala
- 1.5 cup parmesan
- 1 can tuna
- 2 tbsp grain mustard
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 4 servings salt and pepper
Instructions
- 1
Preheat oven to 375
- 2
Place six cups of water in a large pot and bring to a boil over high heat.
- 3
Liberally salt the water and add the macaroni. Cook for approximately nine minutes or until al dente.
- 4
Drain, reserving one cup of the pasta water and set aside.
- 5
Squeeze excess moisture from the artichoke hearts and place them in a food processor along with the tomatoes, onion and garlic.
- 6
Pulse until the mixture is finely minced and evenly distributed. Set aside.
- 7
In a small saucepan melt butter over medium heat.
- 8
Add flour whisking constantly until it forms a paste.
- 9
Add marsala and whisk until incorporated.
- 10
Add the milk in increments whisking constantly until it forms a thin sauce.
- 11
Whisk in one of Parmesan and the artichoke mixture. Reduce and bring to a simmer until the cheese is completely melted.
- 12
Add mustard and tuna and stir to combine.
- 13
Season with salt and pepper to taste.
- 14
Remove sauce from heat and pour over macaroni, adding as much pasta water as you need to thin the sauce enough to coat the pasta.
- 15
Pour macaroni into a prepared nine-inch casserole dish, approximately three inches deep. Set aside.
- 16
In a small bowl combine breadcrumbs, the rest of the cheese and olive oil.
- 17
Cover macaroni with breadcrumb mixture and garnish with strips of Parmesan if desired.
- 18
Bake for 20-25 minutes or until golden brown and bubbly.