Ingredients:

  • 200 g / 7 oz Medium Egg Noodles
  • 1 tsp Coarse Salt (for the boiling water)
  • 2 Tbsp / 30 g Unsalted Butter
  • 1/2 cup / 60 g Finely Diced Yellow Onion (about 1 small onion)
  • 1 stick / 120 g Finely Diced Celery (about 2 large stalks)
  • 4 Tbsp / 60 g All-Purpose Flour (Plain Flour)
  • 2 cups / 500 ml Whole Milk, warmed slightly
  • 1/2 cup / 120 ml Chicken or Vegetable Stock (low sodium)
  • 1 Tbsp Dijon Mustard
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Nutmeg, freshly grated
  • 2 (142 g / 5 oz) Cans Quality Tuna, packed in water or oil, very well drained
  • 1 cup / 150 g Frozen Peas (do not thaw)
  • 1/2 cup / 50 g Shredded Mature Cheddar Cheese (or Gruyère)
  • Salt and Freshly Ground Black Pepper to taste
  • 1 Tbsp / 15 g Unsalted Butter, melted
  • 1/2 cup / 60 g Panko Breadcrumbs
  • 1/4 cup / 25 g Grated Parmesan Cheese

Instructions:

  1. Preheat the oven to 190°C / 375°F. Grease a 9x13 inch casserole dish lightly.
  2. Cook the egg noodles in salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
  3. In a medium saucepan, melt the 2 Tbsp of butter over medium heat. Add the diced onion and celery. Sauté gently for 5–7 minutes until softened.
  4. Make the Roux: Sprinkle the 4 Tbsp of flour over the softened vegetables. Cook, stirring constantly, for 1–2 minutes to cook out the raw taste of the flour.
  5. Slowly, in small increments, whisk the warm milk into the roux. Once the milk is incorporated and smooth, whisk in the stock.
  6. Thicken and Season: Bring the sauce to a gentle simmer, stirring constantly, until it thickens sufficiently to coat the back of a spoon (about 5–8 minutes). Reduce heat to low.
  7. Stir in the Dijon mustard, dried thyme, and nutmeg. Season generously with salt and pepper.
  8. Remove the saucepan from the heat. Gently fold in the well-drained tuna, the frozen peas, and the shredded Cheddar cheese until just combined.
  9. Add the cooked egg noodles to the sauce mixture. Stir gently but thoroughly to ensure the noodles are completely coated.
  10. Pour the entire mixture into the prepared casserole dish, spreading it out evenly.
  11. Prepare Topping: In a small bowl, combine the melted butter, Panko breadcrumbs, and grated Parmesan cheese. Toss to coat evenly.
  12. Sprinkle the Panko mixture evenly over the casserole.
  13. Bake for 20–25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  14. Rest: Allow the casserole to rest for 5–10 minutes before serving. This allows the sauce to set properly.