I missed the one bit of competitive cooking I do every year… but I still couldn’t get it out of my system. Hence, the overwhelming desire to dork around with a tuna noodle casserole. I could not resist. (Frankly, I don’t think you should either.)
I’ve changed it up from “tuna surprise,” to nice big chunks of tuna paired with edamame and bacon. The sauce is a bit sweet with the addition of some corn and topped with a bit of bacon grease tossed breadcrumbs for a nice crunch. And while it does take more work than the whole mix random stuff together and stick it in a pan bit, I think you will like it.
Tuna Noodle Casserole
3 smallish tuna steaks (or other firm fish)
3 – 4 oz bacon
1 onion, minced
1 lg clove garlic, thinly sliced
2 T flour
3 c milk
2 T brandy
1 c corn, processed in a food processor
1 T sriracha
1 c edamame, cleaned and cooked
3 – 4 c cooked penne pasta
1/4 c parmesan, shredded
Heat up olive oil in a saut´ pan until it’s shimmery. Place tuna steak into oil. When one the bottom side is seared (about 2 – 3 minutes.) Flip over and sear the other side. Remove tuna from pan. Put in bacon. When bacon is crispy, remove from heat and pour off all but 2T of fat. Add in onion and garlic, cook until translucent. Add in flour, a bit more fat and reduce heat. Cook flour, whisking consistently until browned. Slowly add in milk, whisking constantly until thick. Add in corn, brandy, sriracha and salt & pepper. Remove from heat.
Preheat oven to 375°f.
Cut tuna and bacon into bite sized pieces. Combine together with sauce, penne and edamame. Put into small casserole pan. Toss bread crumbs and parmesan in a couple of tablespoons of the bacon fat. Sprinkle breadcrumb mixture onto the casserole and place into oven. Cook for 25 – 35 minutes or until top is browned and mixture is bubbly.