Saffron Tuna Casserole
Servings
4Serving size
about 2 cupsThis recipe can be multiplied or divided by 2 and makes great leftovers. Multiplying this dish should be done in multiple pans.
Ingredients
| 4 quart Water |
| 1/4 tsp. Saffron |
| 8 ounce Whole wheat Fusilli (or gluten-free fusilli) |
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 Tbsp. All purpose flour or garbanzo flour |
| 1 cup 2% milk |
| 2 can Canned no-salt added tuna fish in water (drained) |
| 1 1/2 cup Frozen peas |
| 2 ounce Parmesan cheese (grated) |
| 1 cup Panko (or gluten-free panko crumbs) |
Instructions
Place the water in a medium saucepan over high heat.
When it boils, place the saffron threads in small bowl and top with 1 cup of the boiling water. Set the saffron aside to steep.
Add the pasta to the rest of the boiling water.
While the pasta is cooking, place the olive oil in a large skillet over medium high heat.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the flour and stir until well blended. Cook for about 1 minute.
Add the saffron and its steeping water. Stir well.
Add the milk and cook over medium high heat until the sauce begins to thicken.
Add the tuna and peas and toss well. Reduce the heat to low.
When the pasta is slightly underdone, drain it and add it to the skillet. Add the parmesan and toss well.
Place the mixture in a 9 inch oblong Pyrex dish.
Top with the panko crumbs and bake for 20 minutes.
Set the oven to broil and cook for about 3 minutes until the breadcrumbs are toasted.
Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
It’s amazing what you can do with canned tuna, and this recipe is no exception. This Saffron Tuna Noodle Casserole is an upscale version of the classic, with luxurious flavors and plenty of things to feel good about, including great protein, quality carbohydrates, and lots of fiber.