Ingredients:

  • 8 oz wide egg noodles
  • 2 cans (170g each) tuna in water, drained
  • 1 cup frozen peas, thawed
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp melted unsalted butter

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook for 2 minutes less than the package instructions. Drain well and return the noodles to the pot.
  2. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, garlic powder, paprika, salt, and pepper until the mixture is velvety and smooth.
  3. Fold the drained tuna and thawed peas into the creamy binder mixture until evenly coated.
  4. Preheat the oven to 400°F (200°C).
  5. Fold the cooked noodles into the tuna mixture. Transfer the contents to a 9x9 inch baking dish, smoothing the top with a spatula.
  6. Layer the shredded cheddar and mozzarella cheese evenly across the surface.
  7. In a small bowl, toss Panko breadcrumbs with melted butter and sprinkle them over the cheese.
  8. Bake for 20-25 minutes until the edges are bubbling and the crust is a deep, mahogany-colored gold.