Fresh Tuna Casserole

Fresh Tuna Casserole

This fresh tuna casserole recipe is a delicious and easy way to enjoy the flavors of the sea in a comforting and satisfying casserole. The combination of fresh tuna, creamy cheese sauce, tender egg noodles, and sliced cherry tomatoes creates a dish that is both hearty and flavorful making it perfect for a cozy dinner at home or a potluck gathering with family and friends.

Using fresh tuna in a casserole recipe can elevate the dish to a whole new level. Unlike canned tuna, fresh tuna has a richer, meatier flavor and a firmer texture that holds up well in casseroles. It also provides a healthy dose of lean protein and omega-3 fatty acids, which are essential for heart and brain health.

When using fresh tuna in a casserole recipe, it is important to choose high-quality tuna like our Bluefin Tuna Poke or Wild Albacore Loin that is sustainably sourced and fresh. Look for firm, red or pink fleshed tuna steaks or fillets with a fresh, oceanic smell. Be sure to remove any skin, bones, and dark bloodlines before using it in the casserole.

Fresh Tuna Casserole Recipe

Ingredients:

  • 12 oz egg noodles
  • 2 cans of fresh tuna (in water), drained
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 cups sliced mushrooms
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh parsley
  • 1 cup sliced cherry tomatoes

Instructions:

  1. Preheat the oven to 375°F.
  2. Cook the egg noodles according to package directions until al dente. Drain and set aside.
  3. In a large skillet, heat the butter over medium-high heat. Add the diced onion and minced garlic and cook until the onion is translucent.
  4. Add the sliced mushrooms and cook for 3-4 minutes, or until they are tender and lightly browned.
  5. Stir in the flour and cook for 1-2 minutes, or until it is lightly browned and fragrant.
  6. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes, or until the sauce has thickened.
  7. Stir in the cheddar cheese and Parmesan cheese until they are melted and the sauce is smooth. Season with salt and pepper to taste.
  8. Add the cooked egg noodles and fresh tuna to the skillet and stir until they are coated with the cheese sauce.
  9. Transfer the mixture to a 9x13 inch baking dish.
  10. In a small bowl, mix together the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture over the top of the casserole.
  11. Bake for 25-30 minutes, or until the breadcrumbs are golden brown and the casserole is heated through.
  12. Remove the casserole from the oven and let it cool for a few minutes.
  13. Slice the cherry tomatoes and arrange them on top of the casserole. Sprinkle with chopped fresh parsley and serve hot.

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