Tuna and Noodle Casserole
4 servings
25 minutes
Tuna and noodle casserole is the embodiment of cozy home cooking with Mediterranean notes. Its origin is linked to simple and practical cuisine where delicious dishes are made from available ingredients. Egg noodles soaked in a delicate creamy sauce combined with juicy tuna, sweet green peas, and fragrant parsley create a harmony of flavors. A light tang from lemon juice adds freshness while crispy potato chips provide a textural contrast. This dish is perfect for family dinners or cozy evenings with friends. Tender, hearty, with a soft creamy-fish flavor and light herbal notes, it offers warmth and satisfaction. Serve hot drizzled with olive oil and enjoy the harmony of simplicity and sophistication!
1
Pour the noodles with water in a large pot. Season lightly with salt.
- Egg noodles: 360 g
- Salt: to taste
2
Bring to a boil over high heat, reduce the heat, cover with a lid, and cook almost until done, stirring constantly according to the package instructions.
3
Drain the water, leaving only 1 cup. Cook on low heat until the water almost completely evaporates.
4
Mix sour cream, egg, starch, and 1 tablespoon of lemon juice in a large bowl and stir until the mixture is smooth.
- Sour cream: 180 g
- Chicken egg (large): 1 piece
- Starch: 2 teaspoons
- Lemon juice: 2 tablespoons
5
When the noodles are ready, transfer the sour cream mixture to the pot with the noodles and cook, stirring constantly, until all the noodles are evenly coated with the sauce and the sauce thickens.
6
Season well with salt and pepper. Remove the pot from the heat, gently add tuna, peas, parsley, lemon juice and mix.
- Salt: to taste
- Ground black pepper: to taste
- Canned tuna in oil: 350 g
- Frozen green peas: 220 g
- Parsley leaves: 20 g
- Lemon juice: 2 tablespoons
7
Serve drizzled with olive oil and optionally topped with broken chips.
- Olive oil: 0.5 teaspoon
- Potato crisps: to taste