We know that holidays are all about tradition and rituals (as they should be), but they are also a time when we consider shaking things up a little from the routine. We may add little twists here and there, put something different on the table or perhaps add one of those everyday dishes to the very special holiday table. I believe that this Tuna-Pasta bake fits the bill of all three. Therefore, this year, instead of the usual Macaroni Pie, how about making a dish of baked Tuna-Pasta?
There is much to be excited about with this bake and it will definitely satisfy those among you who will perhaps groan and ask where the Macaroni Pie is. It is a dish of pasta, tuna, and vegetables all baked in a rich creamy sauce topped with cheese. Really, what’s not to like? And if you are having Pescatarian guests (vegetarians who eat dairy and seafood), this will be perfect for them.
This is one of those dishes that you can prep the day before, cover and refrigerate, bring to room temperature the following day and bake. It means spending less time in the kitchen on Christmas day. As I have asked above – what’s not to like?
Make the pie as a one-pan dish or as individual smaller pies in 1-cup capacity dishes or pans. For the vegetables, I recommend fresh carrots (but use frozen if you like), frozen green peas (rather than canned) and the corn can either be canned or frozen. Use chunked rather than flaked tuna and preferably the one in oil. Finally, remember this is a tuna-pasta bake, and it’s the holidays, therefore, be generous with the tuna.
Here’s what to get and how to make it.
SPECIAL EQUIPMENT
1 (9 x 13) baking dish, brushed with oil or butter
1 rimmed baking sheet to rest the dish avoiding spills on the oven floor
INGREDIENTS
· 1 pound dried pasta (elbows, penne, rigatoni, ziti, lumachi)
· Salt to taste
· 4 tablespoons salted or unsalted butter
· 4 tablespoons flour
· 1 heaped tablespoon finely minced fresh thyme
· 2 cloves garlic, finely minced
· Finely minced hot pepper, to taste
· 2 tablespoons Dijon, country style or any spicy mustard
· 4½ cups whole milk
· 4 heaped cups grated cheddar cheese
· 8 cans chunk tuna in oil, drained, and broken into bite-size pieces
· 3 cups corn (fresh, frozen, or canned – drain if canned)
· 2 cups diced carrots (fresh or frozen)
· 2 cups green peas (fresh or frozen)
· Chopped parsley to garnish (optional)
DIRECTIONS
1. Bring a large pot of water to a boil. When the water comes to a boil, season with salt to taste, add pasta and cook until 3 minutes short of the recommended cooking time on the package. The pasta will finish cooking in the oven. Drain well.
2. While the pasta is cooking, preheat the oven to 350 degrees F.
3. Add the butter to a sauce pot and melt over medium heat. As soon as the butter melts, add the flour and stir to mix, reduce heat to low so that the mixture does not develop a colour. Cook for 2 – 3 minutes, then add the thyme, garlic and pepper and cook for 2 minutes.
4. Raise the heat to medium and add the mustard and milk, stir thoroughly to mix, and break up any lumps. Let the mixture come to a simmer, stirring occasionally then reduce heat to low and cook, stirring a few times until the sauce thickens and coats the back of a spoon. If you run your finger down the middle of the back of the spoon and the sauce separates and does not rejoin, it is finished. Taste for seasoning and adjust to suit (remember the pasta is already seasoned.
5. Shut off the heat, add half of the cheese and stir until the cheese is melted. Taste for seasoning and adjust if necessary.
6. In a large bowl (or the hot pot in which the pasta has been cooked, toss together the pasta, tuna, and vegetables), then pour the cream-cheese sauce and gently mix together, coating all the ingredients with the sauce.
7. Transfer the mixture to the prepared baking dish, sprinkle the top with the remaining cheese and bake for 20 – 30 minutes or until the top is bubbly and the edges just start to brown.
8. Remove from the oven and let stand for 20 – 30 minutes before serving.
COOK’S NOTES
· It is not necessary to defrost the vegetables if using frozen, they will heat up when added to the hot pasta.
· Half the recipe if you are not making for a large family. Use an 8 x 8-inch baking dish.
Enjoy!
Cynthia
