My youngest son only eats tuna when it comes with pasta. Hence, when I want to cook tuna, this dish has to be it. The original tuna casserole recipe came from a book on great value meals (Filipino Kitchen Library by Aileen Jaraza, Christina Aquino and Hector Jaraza). True enough, this dish is really easy on the budget.
The recipe in the book called for canned pimientos. Honestly, I don't know where to find that here in OZ so I've been using fresh red capsicums, up until I found this (refer to photo on left). Chargrilled capsicums marinated in olive oil and herbs! My capsicum experience has never been the same since...
After making a couple of changes, I do believe that this tuna casserole is an improved version of the one in the book. The photo of the dish below shows its cross-section. I really did not intend to present it this way...only, I remembered to get the camera after my whole family had already served themselves! Ate this with garlic and parmesan foccacia bread. Yumm!
500 grams elbow macaroni
1/4 cup cooking oil
1 tablespoon garlic, minced
1 onion, chopped
1 425-gram can tuna in brine, drained and flaked
1/2 cup chargrilled capsicums, diced or in strips
dash of salt and pepper
1/4 cup butter
2 tablespoons plain flour
3 cups fresh milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggyolks, beaten
1/2 cup grated cheese
extra grated cheese for topping
Cook macaroni as per package directions. Drain and set aside.
Heat oil in a medium pan. Saute garlic and onion. Add in tuna flakes and capsicums. Mix well. Season with salt and pepper. Cook until heated through. Set aside.
In a large non-stick pot, melt butter over medium heat. Add flour and combine well with the butter. Slowly pour in milk while stirring continuously to prevent lumps from forming. Continue cooking until mixture starts to boil and thicken. Season with salt and pepper. Remove from fire and slowly beat in egg yolks. Mix in grated cheese.
Combine tuna mixture with the white sauce, then mix in the macaroni. Transfer mixture to a large baking dish. Top generously with grated cheese. Bake in a pre-heated 180 degree oven for 30 minutes or until cheese melts.
Serve while hot.