Name: Sun-dried Tomato & Artichoke Tuna Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
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

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Sun-dried Tomato & Artichoke Tuna Casserole Recipe — Recipes Zone

Method

17 steps · 45 min

01
Preheat Oven
Preheat your oven to 375 °F.
02
Boil Water
Place six cups of water in a large pot and bring it to a rolling boil over high heat.
03
Cook Macaroni
Liberally salt the boiling water, then add the macaroni. Cook for approximately nine minutes, or until the pasta is al dente.
04
Drain Pasta
Drain the macaroni, making sure to reserve one cup of the starchy pasta water before setting it aside.
05
Mince Vegetables
Squeeze any excess moisture from the artichoke hearts. Transfer them to a food processor along with the sun-dried tomatoes, onion, and garlic.
Pulse the mixture until it's finely minced and evenly distributed, then set it aside.
06
Melt Butter
In a small saucepan, melt the 2 tablespoons of butter over medium heat.
07
Make Roux
Add the 2 tablespoons of flour, whisking constantly for about 1 minute until it forms a smooth, light golden paste (this is your roux).
08
Add Marsala
Pour in the ¼ cup of Marsala, whisking vigorously to incorporate it into the roux. It will thicken quickly.
09
Whisk in Milk
Gradually add the 1 cup of milk in small increments, whisking constantly to prevent lumps, until the mixture forms a thin, smooth sauce.
10
Add Cheese and Artichoke
Whisk in 1 cup of the Parmesan and the minced artichoke mixture. Bring the sauce to a gentle simmer, stirring occasionally, until the cheese has completely melted and the sauce begins to thicken slightly.
11
Stir in Tuna and Mustard
Stir in the 2 tablespoons of grain mustard and the can of tuna, breaking up any large pieces of fish.
12
Season Sauce
Season the sauce with salt and pepper to taste.
13
Combine with Macaroni
Remove the sauce from the heat and pour it over the cooked macaroni. Add the reserved pasta water, a splash at a time, until the sauce is thin enough to evenly coat all the pasta strands.
14
Transfer to Dish
Pour the macaroni mixture into a prepared nine-inch casserole dish that's about three inches deep. Set it aside.
15
Make Topping
In a small bowl, combine the 1 cup of panko breadcrumbs, the remaining ½ cup of Parmesan cheese, and the 2 tablespoons of olive oil. Toss everything together until the breadcrumbs are evenly coated.
16
Top Casserole
Spread the breadcrumb mixture evenly over the macaroni. If you like, you can garnish the top with a few extra strips of Parmesan.
17
Bake Casserole
Bake for 20–25 minutes, or until the topping is golden brown and the edges of the casserole are bubbling.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	829kcal	41%
Fat	27g	39%
Carbohydrate	101g	39%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens4 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Fish	Contains
Milk

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Sun-dried Tomato & Artichoke Tuna Casserole Recipe

About this recipe

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Method

Preheat Oven

Boil Water

Cook Macaroni

Drain Pasta

Mince Vegetables

Melt Butter

Make Roux

Add Marsala

Whisk in Milk

Add Cheese and Artichoke

Stir in Tuna and Mustard

Season Sauce

Combine with Macaroni

Transfer to Dish

Make Topping

Top Casserole

Bake Casserole

Nutrition

Allergens

Reviews

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