Tuna Noodle Casserole

Often associated with 1950s middle America, tuna noodle casserole is a creamy and comforting baked pasta studded with flakes of canned tuna and sweet peas. This version forgoes the classic canned cream of mushroom soup base and instead leans on tonnato sauce, a bright and briny Italian condiment made with pureed canned tuna, anchovies, and mayonnaise, to add richness and zing.

Frequently Asked Questions

What is tonnato sauce?

Tonnato sauce is a rich and creamy Italian condiment made from pureed canned tuna, anchovies, lemon juice, olive oil, and egg yolks. As a shortcut, many recipes swap in prepared mayonnaise for the egg yolks. Serve tonnato sauce with roasted or fresh vegetables, spread over rustic bread slices, or as a sauce for pork cutlets or thinly sliced roast turkey.

What type of canned tuna is best?

For this recipe, it’s important to use water-packed tuna, instead of oil-packed tuna, for a silky-smooth sauce. The most common types of canned tuna you’ll see in grocery stores are labeled “white tuna,” which is 100% albacore tuna, or “light tuna,” which can be a mix of yellowfin, bigeye, or skipjack. For this recipe, we prefer albacore tuna for its firm, meaty texture and mild flavor. Yellowfin, bigeye, and skipjack tuna tend to have a more tan or pink color and a stronger, fishier flavor.

Notes from the Food & Wine Test Kitchen

Be sure to blend the tonnato sauce until just smooth to prevent the mixture from becoming grainy.

Suggested pairing

Try pairing with a balanced California Chardonnay, such as Calera Central Coast.

Make ahead

The casserole can be prepared through step 3 up to one day in advance and stored, covered, in the refrigerator. Let it stand at room temperature while the oven preheats. Proceed with step 4 as directed, increasing the baking time to about 25 minutes covered and 15 minutes uncovered.

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