We were watching Matty Matheson’s take on tuna noodle casserole a few nights ago, and I was inspired to riff on it.
My dish isn’t a classic tuna noodle casserole–it doesn’t go in the oven–but it does retain the creaminess and cheesiness of the original idea.
Also, I use albacore tuna steaks instead of canned tuna.
And instead of milk, I use Greek yogurt for creaminess and tang.
3/4 penne package
1 small onion, chopped
3 slices bacon, chopped
1/2 bag peas
1/2 pack cheddar, grated or cut into small cubes
1/2 pack mozzarella, grated or cut into small cubes
1-2 cups Greek yogurt
salt and oregano to taste
2 small albacore steaks, sliced
Boil water and salt in a pot, and cook the penne until al dente (about 10 min.). Drain and set aside.
While the pasta is cooking, saute the onion, bacon and peas in a large pan.
Add the pasta to the pan when the bacon is cooked and stir in the cheddar, mozzarella, yogurt, salt and oregano. Turn off heat, place the albacore on top, cover, and let the ambient heat cook the albacore. (You don’t want the fish to overcook–it will be gummy–so check on the fish after 5 min. A touch of rawness in the middle is OK, as long as you trust the source of the fish.)