Not Your Grandma’s Tuna Casserole

January 23, 2018
|
Created by
20 minutes
Serves 4
INGREDIENTS:
  • 6 oz dried wide egg noodles
  • Kosher salt
  • 6 oz creme fraiche
  • 1 large egg
  • 1 Tbsp fresh lemon juice
  • 2 tsp cornstarch
  • 1 tsp smoked paprika
  • Freshly ground black pepper
  • 1 (12 oz) can or jar tuna, drained and broken up into bite-size pieces
  • 1 cup frozen peas, thawed
  • 1 Tbsp chopped capers
  • 1 tsp fresh lemon zest
  • 1/4 cup chopped fresh flat-leaf parsley
DIRECTIONS:

Place noodles in a large or frying pan and cover with water by 1″. Season with salt. Bring to boil over high heat and cook, stirring occasionally, until almost al dente (follow package directions for cook times).

Drain all but 1 cup water. Return to high heat and simmer until water is almost completely reduced.

Meanwhile, in a bowl, combine crème fraîche, egg, lemon juice, cornstarch, and smoked paprika and whisk until blended. When noodles are cooked, add crème fraîche mixture to pan and cook, stirring and tossing constantly, until sauce thickens and coats noodles. Season generously with black pepper and salt.

Off heat, gently fold in tuna, peas, capers, lemon zest, and parsley until warmed through.

Adapted from Seriouseats.com