24 Apr Tuna Casserole
1 can (5 oz.) “water packed & drained” white albacore tuna
|Preheat Broiler to Low|
Bring to boil a large saucepan of water over high heat. Stir in the pasta and cook to perfection or “al dente” (approx. 3 minutes). Quickly drain the pasta in a colander and set it aside.
In a large OVENPROOF skillet (at least 10-inches) over medium heat, add butter and olive oil. As the butter melts, stir in the celery and onions and sauté for several minutes (approx. 4 to 5 minutes). Now, lightly sprinkle the flour over the top before slowly stirring in the milk. Continue to stir in the dill, beans, lemon juice, dry mustard, lemon zest, salt, pepper, and tuna (separated into chunks).
Remove the skillet from the heat before gently stirring in the pasta. Once a thorough consistency is reached, sprinkle a lawyer of panko over the top. Finally, sprinkle a layer of cheese on top of the panko.
Place the skillet in the oven and broil for approximately 2 minutes or until the cheese and panko are light brown.
Serve the casserole with a fresh green salad of your choice!
• When available, whole wheat panko works best for this dish.