Ingredients:

  • 225 g Wide Egg Noodles
  • 2 x 142 g tins Quality Tuna packed in water or olive oil, thoroughly drained and flaked
  • 120 g Frozen Sweet Peas
  • 1 Large Shallot, finely minced
  • 2 Celery stalks, finely diced
  • 1 tsp Olive Oil
  • 55 g Unsalted Butter (for roux)
  • 55 g All-Purpose Flour
  • 700 ml Whole Milk, warmed slightly
  • 120 ml Chicken or Fish Stock (low sodium)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/4 tsp White Pepper
  • 1 tsp Salt (or to taste)
  • 30 g Aged Cheddar Cheese, grated (optional)
  • 60 g Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted (for topping)
  • 30 g Grated Parmesan Cheese
  • 1/2 cup Crispy Fried Onions

Instructions:

  1. Preheat the oven to 190°C (375°F). Grease the 9x13 inch casserole dish lightly.
  2. Cook Noodles: Bring salted water to a rolling boil. Cook the egg noodles until al dente (usually 1 minute shy of package instructions). Drain immediately and toss lightly with a drizzle of oil to prevent sticking. Set aside.
  3. Sauté Aromatics: In the saucepot, heat 1 tsp olive oil over medium heat. Add the minced shallot and diced celery. Sauté gently for 5-7 minutes until softened and translucent, but not browned. Remove vegetables and set aside, leaving the pot on the heat.
  4. Create the Roux: Reduce the heat to medium-low. Add the 55g butter to the pot. Once melted, whisk in the 55g flour. Cook the roux for 2 minutes, stirring constantly, until it smells slightly nutty and loses the raw flour smell (a light blonde roux).
  5. Build the Béchamel: Slowly pour the warmed milk into the roux, whisking vigorously the entire time to prevent lumps. Once smooth, stir in the stock.
  6. Simmer and Season: Bring the sauce to a gentle simmer, stirring frequently. Allow it to thicken to coat the back of a spoon (about 5-8 minutes). Remove from heat. Stir in Dijon mustard, paprika, nutmeg, white pepper, and salt. If using, stir in the grated Cheddar until melted and smooth. Taste and adjust seasoning.
  7. Combine Filling: Gently fold the cooked shallots and celery, the flaked tuna, and the frozen peas into the béchamel sauce.
  8. Fold in Noodles: Add the cooked noodles to the sauce mixture. Stir carefully until everything is evenly coated. Transfer the entire mixture to the prepared casserole dish.
  9. Prepare Topping: In a small bowl, combine the Panko, melted butter, Parmesan cheese, and crispy fried onions. Toss until coated.
  10. Top and Bake: Sprinkle the topping evenly over the casserole mixture. Bake for 25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  11. Rest: Remove from the oven and allow the casserole to rest for 10 minutes before serving. This crucial step allows the sauce to set properly.