Description
Tastes like childhood but with wine and garlic breadcrumbs, so it has the best of both worlds.
Ingredients
- FOR THE GARLIC BREADCRUMBS:
- 2 Tablespoons Butter
- ½ cups Panko Breadcrumbs
- ½ teaspoons Salt
- 1 clove Garlic, Minced
- 2 Tablespoons Freshly Chopped Parsley
- FOR THE TUNA NOODLES:
- 12 ounces, weight Wide Egg Noodles
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- ½ cups Dry White Wine
- 1-½ cup Milk
- 1 teaspoon Old Bay Or Other Seafood Seasoning
- 1 teaspoon Tabasco (or Other Hot Sauce)
- 2 cans (5 Oz. Size) Tuna, Drained
- 1 cup Grated Fontina Cheese
- ½ cups Frozen Peas
Preparation
For the breadcrumbs, heat a skillet over medium-high heat with butter, panko, and salt. Stir to combine until breadcrumbs are lightly golden, then turn heat off skillet. Add garlic and parsley and stir a few more times. Set aside until ready to use.
For the tuna noodles, cook pasta to al dente and reserve a cup or so of the cooking water right before draining. Preheat a large ovenproof skillet to medium-high heat and the oven to 350ºF.
When the skillet is hot, add butter and flour. Stir to form a paste, then slowly pour in wine, whisking as you go. Pour in milk the same way, very slowly, whisking as you go so the milk incorporates with the flour and wine mixture. Add seafood seasoning and hot sauce.
When the sauce is bubbly and thick, gently stir in noodles, tuna, cheese, and peas. Taste the sauce and add salt and pepper to your preference. Turn off heat and sprinkle garlic breadcrumbs over the entire skillet.
Bake at 350ºF for 10 minutes, then broil for 1–2 minutes to brown the top of the dish. Enjoy!
Notes:
1. If you don’t have a skillet that can go in the oven, transfer the noodle mixture to a baking dish before adding the breadcrumbs, then bake as directed.
2. If you don’t bake right away, cover with foil and keep in the fridge for a few days or freeze. Bake at 350ºF from frozen or from the fridge until hot (may take up to 1 hour if the dish is frozen), then broil as directed to brown the top.
