Light Tuna Casserole

I’ve never had Tuna Casserole before.  Growing up we ate mostly Indian food.  I’ve seen lots of recipe floating around for Tuna Casserole and for many it was a staple growing up.  I came across this light version on Martha Stewart.  It seemed simple to put together but lacking in the flavour department.  So I added some La Bomba sauce and dried dill.  I found La Bomba in Wal-Mart in the Italian section.  It’s like an Italian achaar!  After my changes it was a definite winner for us.

Light Tuna Casserole
Adapted from Martha Stewart

1 box pasta
1 cup panko breadcrumbs
2 tbsp plus 2 tsp olive oil, divided
1 onion, diced
2 tbsp La Bomba
1 tsp dried dill (if you would like a milder dill flavour reduce this amount)
1 chicken bouillon cube
3 tbsp all-purpose flour
2 1/2 cups water
1 1/2 cups milk (I used 2%)
2 cans tuna, drained and flaked
1 cup frozen peas, defrosted
salt and freshly ground black pepper

Preheat oven to 425 F.

In a bowl mix together panko and 2 tsp olive oil.

Cook pasta according to package direction but cook for 2 minutes less.

While the pasta is cooking, heat 2 tbsp olive oil in a pot over medium-high heat.  Add the onions and season with salt and pepper.  Cook until softened, about 8 minutes.  Add La Bomba, dill and bouillon cube and mix.  Add the flour and mix until the onion mixture is coated with the flour.  While mixing, slowly add the water followed by the milk.  Bring to a boil while stirring.  Reduce the heat and simmer the sauce until it has thickened, about 15-20 minutes.  I usually make the sauce ahead.

Add pasta, tuna and peas.  Season with salt and pepper.

Transfer to a 9×13 dish (my dish was 8×11).  Top with the panko.  Bake for 15-20 minutes or until sauce is bubbling and crust is golden.  Let sit 10 minutes before serving.