Tuna Tetrazzini
Creamy tuna tetrazzini with tender pasta, flaky tuna, and rich, cheesy sauce. A classic baked casserole perfect for potlucks and gatherings.
Ingredients
- 1 ½ cups medium onions chopped
- ½ cup red bell pepper chopped
- 6 tablespoons unsalted butter about 90 grams
- 2 cloves minced garlic
- 400 grams white button mushrooms ends trimmed, sliced, see Note
- 1 ½ teaspoons Essence
- ¼ teaspoon dried thyme
- ¼ cup plain flour
- ¼ cup apple juice
- 1 chicken stock cube diluted in 2 cups hot water
- 400 ml whipping cream about 1 ¾ cups
- 400 grams pappardelle egg preferred, OR fettuccine
- 3 cans tuna chunks in water drained and broken up, 170 grams each
- 1 tablespoon chopped celery leaves OR parsley
- ½ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ⅓ cup freshly grated Parmesan
- 1 bag original-flavored potato chips, crushed 180 grams
Instructions
- 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.
- Grease a 9 by 13-inch casserole or baking dish (I used my 14"/15 cup oval baking dish) with some butter or 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 herbs, 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.
Notes
- You can also use 2 420-gram cans button mushrooms, drained and sliced.