Modern Tuna Casserole

Prep 15 min
Total 35 min
Serves 4



4 cups
mafalda Pasta
2 170 g
cans chunk light tuna, packed in oil
1 1/2 tbsp
1 1/2 cups
2% milk
anchovy fillets, chopped
3 tbsp
capers, drained and chopped
2 tbsp
1 cup
finely grated parmesan, divided
2/3 cup
chopped parsley, divided


1. Position rack in centre of oven, then preheat to 400F. Spray an 8 × 8-in. baking dish with oil.

2. Cook noodles according to package directions, then drain.

3. Drain tuna, reserving 3 tbsp oil. Heat a large frying pan over medium. Add reserved oil, then flour. Stir and cook until flour bubbles and forms a paste, 1 min. Gradually whisk in milk and stir until thickened, 3 to 5 min. Stir in anchovies, capers, lemon juice and harissa, then noodles. Stir in tuna, 1/2 cup parmesan and half of parsley. Sprinkle with remaining parmesan.

4. Bake until top is golden, 12 to 15 min. Sprinkle with remaining parsley just before serving.

Kitchen Tips
If you prefer individual servings, divide noodle mixture among 4 ramekins before sprinkling with remaining parmesan.

Mafalda pasta is also known as “mini lasagna” because of its resemblance. Substitute with farfalle or fusilli if you can’t find it.

If you don’t have harissa paste, 1/2 tsp hot pepper flakes makes a good substitution.


Calories 506, Protein 36 g, Carbohydrates 58 g, Fat 13 g, Fibre 3 g, Sodium 745 mg. Excellent source of B12, thiamin, riboflavin and folate
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