Lunch / Dinner
Tuna Noodle Pesto with Florentine Mornay Sauce
The assertive flavors of tuna, sun-dried tomatoes, and Asiago cheese find common ground in this wholly indulgent Italian casserole. Although “à la Florentine” is just a fancy way to say “cooked with spinach,” this baked pasta dish is still as Italian as it gets. Basil pesto, rich Asiago cheese, and sun-dried tomatoes keep the canned tuna from overpowering the dish, while offering their own unique Mediterranean flair.
Another staple of cuisine “à la Florentine” is the creamy Mornay sauce. Whisk together a simple béchamel of butter, flour, and milk, then add Parmesan and shredded Asiago for a thick and creamy sauce. Stir in toasted almonds for a welcome crunch, along with the baby spinach that gives the dish its name. Baby spinach is simply spinach that’s been picked earlier than the larger leaves and is more delicate, so it won’t take long to wilt in the residual heat from the sauce. Add it, then spoon or pour the sauce over the tuna and noodle filling.
Ingredients
FOR THE CASSEROLE, COOK:
COMBINE:
FOR THE SAUCE, MELT:
WHISK:
Test Kitchen Tip
Canned tuna is packed in oil that’s usually of low quality and that tastes very fishy, so be sure to drain the oil before cooking with the tuna.
Instructions
Preheat oven to 375°. Coat a 2-qt. baking dish with nonstick spray.
For the casserole, cook pasta in a large pot of boiling salted water according to package directions; drain well.
Combine pasta, tuna, pesto, tomatoes, pepper flakes, zest, and lemon juice; season with salt and pepper.
For the sauce, melt butter in a saucepan over medium-high heat. Add onion and sauté until soft, about 3 minutes. Whisk in flour to make a roux.
Gradually, whisk in milk and simmer until thick and smooth, 3–5 minutes. Simmer sauce 1 minute, whisking frequently. Add Asiago and ¼ cup Parmesan; let sit 30 seconds to melt, then whisk to combine.
Stir in spinach and almonds. Cook until spinach wilts. Season sauce with nutmeg, salt, and pepper.
Assemble casserole by placing pasta mixture in prepared dish. Pour sauce mixture over pasta mixture and top with remaining ¼ cup Parmesan.
Bake casserole until top is bubbling, 15 minutes. Switch oven to broil, move baking dish to highest rack and broil until browned on top, 3–4 minutes.
Combine tuna, pasta, pesto, tomatoes, and seasonings so it’s evenly distributed in the casserole.
To form a roux that thickens the sauce, gradually whisk milk into butter and flour mixture.
Spoon or pour the sauce over the casserole, gradually adding so it’s spread evenly and doesn’t overflow.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 474
% Daily Value*
Total Fat 26g 40%
Saturated Fat 11g 55%
Cholesterol 55mg 18%
Sodium 594mg 24%
Carbs 31g 10%
Fiber 3g 12%
Protein 27g
*Percent Daily Values are based on a 2,000 calorie diet.