Potluck: Tuna Tetrazzini
21 Feb 2016

Potluck: Tuna Tetrazzini

21 Feb 2016

This dish was one of the earliest recipes I’ve tried making, when I first starting cooking for fun.  I basically stuck to one chef on Food Network – Emeril Lagasse – and generally his dishes turn out great.  I started bringing his dishes to office potlucks, and they never disappoint.

This tuna tetrazzini is super comforting and not too expensive to make, and is the perfect size for potlucks.   I’ve modified it a bit, using easier-to-find ingredients and making it more budget friendly.  Give it a try!

Updated Nov 26, 2017 with new pictures.

Tuna Tetrazzini


  • 1 1/2 medium onions, chopped
  • 1/2 red bell pepper, chopped
  • 6 tablespoons (about 90 grams) unsalted butter
  • 2 cloves minced garlic
  • 2 (420-gram) cans button mushrooms, OR 400 grams white button mushrooms, ends trimmed, sliced
  • 1 1/2 teaspoons Essence
  • 1/4 teaspoon dried thyme
  • 1/4 cup plain flour
  • 1/4 cup apple juice
  • Chicken stock cube, enough to make 500 ml stock
  • 1 3/4 cups (about 400 ml) whipping cream
  • 400 grams pappardelle (egg, if possible) OR fettuccine
  • 3 (185 gram) cans tuna chunks in water, drained and broken up
  • 1 tablespoon chopped celery leaves (daun sup)
  • 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan
  • 1 (180 gram) bag original-flavored potato chips, crushed


In a large skillet or Dutch oven over medium high heat, melt the butter.

Saute the onions and bell peppers, stirring frequently, until soft, about 4 minutes.

Add the garlic and cook for 2 minutes, stirring.

Add the mushrooms…

…Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.

Sprinkle with the flour and cook, stirring, for 2 minutes.

Add the chicken stock…

…apple juice and and cook, stirring, until smooth and thick, about 2 minutes.

Add the whipping cream and bring to a boil.

Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavourful, 15 to 20 minutes.

Preheat the oven to 190 degrees C (fan 170 degrees C).

Meanwhile, bring a large pot of salted water to a rolling boil over high heat.  Drop the pasta into the water and cook until al dente, about 10 minutes. Drain in a colander, and set aside.

Butter a 9 by 13-inch casserole or baking dish (I used my 14″/15 cup oval baking dish) with some cooking oil and set aside.

When the sauce has thickened, add the salt and black pepper…

…and the tuna pieces, and stir to combine.

Stir in the Parmesan.

Add the pasta and parsley, and toss until thoroughly combined.

Transfer to the prepared casserole and spread the mixture in an even layer.

Top with the potato chips.

Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.

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