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Renaissance of Tuna Casserole

This recipe updates classic tuna casserole using fettuccine, quality tuna, sun-dried tomatoes, wine, and cream for a quick, flavorful, and sophisticated pasta dish ready in under 30 minutes. It's an easy weeknight meal that elevates simple ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3162.7 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Deep Skillet For preparing the sauce
  • 1 Knife For chopping vegetables
  • 1 Cutting Board For preparing ingredients
  • 1 Colander For draining pasta

Ingredients
  

Main

  • Salt
  • 1 pound fettuccine
  • 3 tablespoons extra-virgin olive oil 3 turns of the pan
  • 4 cloves garlic finely chopped
  • 1 small onion chopped
  • 2 6-ounce cans Italian tuna in water or oil, drained
  • 1/2 cup tender sun-dried tomatoes thinly sliced, available in small pouches in produce department
  • 1/2 cup dry white wine a couple of turns of the pan
  • 1/2 cup heavy cream a couple of turns of the pan
  • Black pepper
  • 1/2 cup frozen peas a couple of handfuls
  • Couple handfuls grated Parmigiano-Reggiano
  • 1 cup fresh basil about 20 leaves, shredded

Instructions
 

  • Place pasta water on to boil. Salt water then add pasta and cook to al dente.
  • While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

Notes

Ensure the pasta water is generously salted, tasting like the sea, which seasons the pasta from within. Cook the fettuccine strictly to al dente as it will continue to cook slightly when tossed with the hot sauce. Using high-quality Italian tuna, especially packed in olive oil, will significantly elevate the flavor of the dish. Drain oil-packed tuna lightly, leaving a little oil for richness if desired. When adding the wine, allow it to bubble and reduce for a full minute to cook off the alcohol and concentrate its flavor before adding the cream. Toss the pasta and peas quickly into the finished sauce right off the heat to prevent the peas from overcooking and to ensure the sauce coats the pasta beautifully.