You can find high-quality tuna fish, preserved in olive oil, located in specialty markets in the United States and online. In Spain, they use a ton of canned bonito tuna when the fish is out of season, where you will see it served with mixed salads or added into a version of potato salad.
In this recipe, canned bonito is used to class up a 1950s American classic: the humble tuna fish casserole.
Spanish Bonito (Tuna) Casserole
You can find high-quality tuna fish, preserved in olive oil, located in specialty markets in the United States and online. In Spain, they use a ton of canned bonito tuna when the fish is out of season, where you will see it served with mixed salads or added into a version of potato salad. In this recipe, canned bonito is used to class up a 1950s American classic: the humble tuna fish casserole.
Ingredients
- 2 can of Spanish Bonito Tuna in oil (about 280g, drained and flaked)
- 1 package (12 oz egg noodles)
- 1 cup frozen peas
- 2 tablespoons salted butter
- 1 medium onion (small dice)
- 2 cloves garlic (finely minced)
- 1.5 cups cheddar cheese (shredded)
- 1 can (10.5 oz cream of mushroom soup)
- ½ cup whole milk
- 1 cup seasoned breadcrumbs
- Kosher salt and freshly-ground black pepper (to taste)
- ½ cup fresh parsley (roughly chopped, as garnish.)
Instructions
- Preheat your oven to 375F, or about 190C.
- Grease a casserole baking dish lightly with oil, and set aside for later.
- Bring a large pot of salted water to a boil.
- Add the egg noodles, and cook until just barely al dente, about 7 minutes.
- During the last minute of cooking, add the frozen peas. Drain the noodles and peas and set aside.
- Heat the butter in a large pan over medium heat.
- Add the onion and saute until translucent and soft, about 5 minutes.
- Add the minced garlic and cook for another minute.
- In a large mixing bowl, combine the flaked Spanish Bonito tuna, sautéed onion and garlic, cream of mushroom soup, whole milk, and half of the shredded cheese.
- Stir until well-mixed.
- Add the drained noodles and peas to the tuna mixture.
- Stir well to combine.
- Taste, and season with Kosher salt and freshly-ground black pepper.
- Pour the tuna and noodle mixture into the prepared casserole dish, spreading it out evenly. Top with the remaining shredded cheese and the seasoned breadcrumbs.
- Bake in the preheated oven for roughly 25-30 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
- Allow the casserole to rest for a few minutes before serving.
- Top with chopped parsley, if desired.
Notes
This dish is perfect for leftovers. And while making this recipe, feel free to add some leftover vegetables you have in your fridge that you are trying to use up!