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Friday, May 29, 2015

Italian Tuna Casserole

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

  • Servings: 4
  • 1 (10 ounce) box frozen chopped spinach
  • salt
  • 1 lb shell pasta (medium or large, with ridges)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter, cut into pieces
  • 1 medium onion, finely chopped
  • 5 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry wine
  • 1 cup chicken broth
  • 2 cups milk
  • 1/4 teaspoon grated fresh nutmeg
  • 1 teaspoon hot sauce
  • 1 teaspoon dijon mustard
  • black pepper
  • 2 (6 ounce) cans tuna in vegetable oil, drained
  • 1 cup grated parmigiano-reggiano cheese
  • 2 -3 tablespoons chopped fresh flat-leaf parsley

Recipe

  • 1 place spinach on a plate and microwave it for 6 minutes on high to defrost it; place it in a clean kitchen towel and wring it dry; set aside.
  • 2 while the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente.
  • 3 while the pasta cooks, heat a deep large skillet over medium heat.
  • 4 add in the olive oil, then melt the butter into the oil.
  • 5 when the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
  • 6 sprinkle the flour around the pan and cook for a minute, then whisk in the wine—it will cook off and the mixture will thicken almost immediately.
  • 7 whisk in the stock, then whisk in the milk and bring it to a bubble.
  • 8 reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
  • 9 simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
  • 10 preheat the broiler.
  • 11 back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
  • 12 heat the spinach and tuna for a minute or so.
  • 13 drain the pasta and toss with the sauce.
  • 14 transfer mixture to a casserole dish; cover it with the cheese.
  • 15 place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
  • 16 top with parsley and serve.

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