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Not Tuna Casserole

Not Tuna Casserole


  • 1 pound fettucine

  • 1 stick butter

  • 1/2 cup flour

  • 3 cups milk

  • Salt and freshly ground black pepper

  • 1/4 teaspoon freshly grated nutmeg (eyeball it)

  • 3 tablespoons extra virgin olive oil (EVOO)

  • 3 cans Italian tuna in oil (6 ounces each), drained

  • 2 hearts of celery, chopped

  • 1 medium onion, chopped

  • 1 can whole artichoke hearts in water (14 ounces), drained and sliced

  • 1 cup frozen green peas

  • 1 teaspoon fresh thyme leaves, chopped

  • 1 teaspoon fresh parsley, chopped

  • 2 cloves garlic, minced

  • Zest of 1 lemon


Bring a large pot of water to a boil. Once the water comes to a boil, add a generous amount of salt and cook the fettucine to al dente. Place a small saucepot over medium-low heat and melt the butter. Stir in flour with a wooden spoon and cook for about one minute.

Whisk in the milk and bring it to a bubble, then reduce the heat to low. Season with salt, pepper and nutmeg. When sauce is thick enough to coat the back of a spoon, turn off heat and reserve. Heat a large nonstick skillet over medium heat with the EVOO. Add tuna, celery, onion, artichokes and peas. Cook for 5-7 minutes or until heated through.

Drain pasta and add to the pan with the tuna mixture. Pour in the cream sauce and mix everything together until fully incorporated.

In a small bowl, combine thyme, parsley, garlic and lemon zest. Sprinkle over tuna mixture and serve.