Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.
Provided by Kendra Vaculin
Categories Egg Garlic Olive Oil Onion Pasta Tuna Anchovy Pepper Parsley
Yield 4 servings
Number Of Ingredients 20
Steps:
- Aioli
- Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
- Casserole
- Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
- Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
- Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
- Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
- Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
- Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.
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Charles Michalk
[email protected]I'm always looking for new ways to cook tuna, and this recipe definitely fits the bill. It's unique, flavorful, and sure to impress your guests.
AWM ARMY GAMER
[email protected]This recipe is a lifesaver on busy weeknights. It's quick, easy, and always a crowd-pleaser.
Md Soam
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I think I might have forgotten to add the spices.
sheena gates
[email protected]This dish is a great way to use up leftover tuna. It's also very affordable to make.
yasir mehmood5
[email protected]I thought the aioli was a bit too rich for my taste, but overall this dish was very good.
mike Gitari
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making it again!
Sofienko Serhiivna
[email protected]I'm not a huge fan of tuna, but this dish was surprisingly good! The spices really helped to balance out the fishy flavor.
Alex Mwango
[email protected]This dish was a hit with my family! Even my picky kids loved it.
FF Tomal
[email protected]I love how versatile this recipe is. I added some chopped bell peppers and spinach to mine, and it turned out great!
Dawet Debena
[email protected]This spicy tuna noodle skillet is a quick and easy weeknight meal that's packed with flavor! The aioli adds a creamy, tangy touch that really takes this dish to the next level.