Italian Tuna Casserole

By dette

Tuna casserol was a classic back in the day wen I was a kid. I'm bringing it back-Mediterranean style!

Ingredients

• 1 10 oz box frozen chopped spinach
• Salt
• 1 pound medium or large shell pasta or other short-cut
• pasta with ridges
• 1 tbls EVOO
• 2 tbls unsalted butter, cut into pieces
• 1 medium onion, finely copped
• 5 garlic cloves, finley chopped
• 3 tbls all-purpose flour
• 1/2 c. dry white wine, a couple of glugs
• 1 c. chicken stock
• 2 c. milk
• 1/4 teas. fresly grated nutmeg, or to taste
• 1 tsp hot sauce
• 1 tsp dijon mustard
• Black pepper
• 2 6 0z cans white tuna in water, drained, or 3 4 0z
• cans italian tuna in oil, drained
• 1 c. grated parmigiano-Regglano or pecorino Ramona
• cheese, 3 very generous handfuls
• A handful of chopped fresh flat-leaf parsely

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Place the 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 then reserve.

While the spinach is defrosting, geta large pot of water on the stove for the pasta. Bring to a boilk the salt the water liberally and cook the shells to al dente.

While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4-5 minutes. Sprinkel the flour around the pan and cook for a minutes, then whisk in the wine-it will cook off the mixture will thicken almost immediately. Whisk in the stock,then whisk in the milk, and bring it to a bubble. REduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 -3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.

Preheat the broiler.

Back to the sauce; add the tuna flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano.l Place the dcasserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsely and serve.