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Cheddar Tuna Casserole

For 1 small (7 x 11) casserole which will make 6 lunch or 3 dinner servings. You can save the water or oil from the tuna and add a bit to the sauce for additional flavor if you like.

What you need

  1. 1 can chunk light tuna in water (or oil for stronger flavor)
  2. 1/2 lb. pasta such as penne or rotelli (something that will hold the sauce well)
  3. 3 tbl olive oil
  4. 3 tbl besan or whole wheat flour
  5. 2 cups hot chicken broth
  6. 2 cups shredded cheddar cheese (1 1/2 cups in sauce, 1/2 cup on top)
    7. grated nutmeg
  7. small handful fresh arugula leaves
  8. 1/2 tsp kosher salt

How to make it

  1. In a saucepan, cook pasta to al denté (about 2 minutes less than instructions indicate)
  2. Drain pasta and set aside
  3. Return saucepan to heat, add oil and heat
  4. When oil is hot, add besan and cook, whisking until it comes together - about 2 minutes
  5. Slowly add broth, whisking constantly to eliminate lumps
  6. When all liquid is incorporated, reduce heat slightly to low boiling
  7. Meanwhile grate cheese
  8. When sauce is thickened, add 1 1/2 cups cheese, nutmeg and salt
  9. Reduce heat to lowest setting, add tuna and stir until cheese is completely melted
  10. Turn off heat and add pasta and arugula
  11. Pour into a small casserole and top with remaining cheese
  12. Bake at 375º until bubbly and top is browned

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