Ingredients:

  • 12 oz Wide Egg Noodles
  • 2 tsp Kosher Salt (for boiling water)
  • 1 cup Frozen Peas (do not thaw)
  • 4 tbsp Unsalted Butter
  • 1/2 cup Yellow Onion, finely diced
  • 1/4 cup All-Purpose Flour
  • 3 cups Whole Milk, warmed slightly
  • 1/2 cup Dry White Wine (optional)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Freshly Grated Nutmeg
  • 1 tsp Kosher Salt (plus more to taste)
  • 1/4 tsp Freshly Ground Black Pepper
  • 3 cans (5 oz each) High-Quality Albacore or Skipjack Tuna, packed in olive oil or spring water, drained very well
  • 4 oz Sharp White Cheddar Cheese, grated
  • 2 oz Gruyère Cheese, grated
  • 1 tbsp Unsalted Butter, melted
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 1 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish. Cook the egg noodles in heavily salted boiling water according to package directions until al dente. Drain the noodles and return them to the empty pot, tossing immediately with the frozen peas. Set aside.
  2. In a medium saucepan, melt 4 tbsp of butter over medium heat. Add the diced onion and sauté gently until translucent and softened (about 4–5 minutes). Whisk in the all-purpose flour until a thick roux forms. Cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste.
  3. Slowly whisk in the warm milk, half-cup at a time, ensuring the sauce is smooth before adding more liquid. Bring the sauce to a gentle simmer, whisking occasionally, and cook for 5–7 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the white wine (if using), Dijon mustard, nutmeg, salt, and pepper. Simmer for 1 minute.
  4. Remove the pan from the heat. Stir in the Gruyère and White Cheddar until fully melted and smooth. Pour the cheese sauce over the noodles and pea mixture in the large pot. Gently flake the well-drained tuna into the pot and fold the ingredients together carefully.
  5. Pour the mixture evenly into the prepared baking dish. Prepare the topping by combining the melted butter, Panko breadcrumbs, and Parmesan cheese in a small bowl until coated. Sprinkle the Panko topping evenly over the casserole filling.
  6. Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling hot around the edges. Remove from the oven and let the casserole rest for 5–10 minutes before garnishing with fresh chopped parsley and serving.