148
PREP TIME
15 min
TOTAL TIME
35 min
Serves
4
(Photo: Carmen Cheung)
A crowd-favourite tuna casserole gets an update with harissa, capers, and a hit of lemon for a zesty, easy take on the classic.
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.
