Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna casserole, making it more elegant but keeping it as simple and quick as the original. Slideshow: More Delicious Casseroles
We made half for two for dinner last evening. It tastes "fresh." As it was a cold winter's night I think I would like it creamier and cheesier (maybe I 'm addicted to the tuna casserole from my 45 year-old Better Homes and Gardens Cookbook!). Next time I will put in a full 170g tin of tuna for half. Used a mixture of half-and-half with 1% milk as we don't usually have whole milk in the house. And I hope Santa's listening - I want individual gratin dishes. Served it from our small casserole dish where it looked lovely with the crisp topping. However, once I started spooning out the servings, the topping didn't stay on top (of course). The recommended wine from our wine store "Centenaire Domaine Lafage" was rather sweet for my taste. I think I’d just go with a dry white wine - Spanish Albariño, I think.
I have been making this recipe for several years now and am surprised no one has bothered to review it. This is a very nice "grown up" approach to your mom's old tuna noodle casserole. I often add sauteed mushrooms to it and a little bit of garlic. Serve with a green salad, and it's a complete meal.
