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Not Your Mama's Tuna Casserole

Source of Recipe


Chef Marvin Woods, from "Home Plate"






List of Ingredients



• Two 16-ounce cans tuna, packed in oil
  
• 1/2 cup Panko (Japanese bread crumbs)
  
• 1/2 cup grated Parmigiano-Reggiano cheese
  
• 2 Tbsp olive oil
  
• 1 lb. penne
  
• 1/4 cup (1/2 stick) unsalted butter
  
• 1/4 cup all-purpose flour
  
• 2-1/2 cups milk, heated
  
• 1 bunch scallions, thinly sliced
  
• 1 cup frozen edamame, thawed
  
• 1 Tbsp fresh parsley leaves, chopped
  
• Zest and juice of 1 lemon
  
• Coarse salt and freshly ground black pepper
  






Instructions



1. Heat oven to 400° F. Drain tuna.
   
   
2. Using a small bowl, combine Panko, Parmigiano-Reggiano, and olive oil; set aside.
   
   
3. Cook pasta according to package directions; drain well. Transfer pasta to a large bowl.
   
   
4. Using a medium sauté pan over medium heat, heat the butter. Add the flour and cook, stirring constantly with a wooden spoon, about 2 minutes. Do not allow the flour to brown. Gradually whisk in heated milk. Increase heat to medium-high and bring to a boil; season with salt and pepper. Reduce heat to low; simmer, whisking occasionally, until thickened, about 5 minutes. Mix all ingredients together and gently toss; season with salt and pepper.
   
   
5. Transfer mixture to a 3-quart oval baking dish. Bake until heated through and golden brown, about 25 minutes.