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Cheddar Tuna Casserole



For 1 small (7 x 11) casserole which will make 6 lunch or 3 dinner servings.

1 can chunk light tuna in water (or oil for stronger flavor)
1/2 lb. pasta such as penne or rotelli (something that will hold the sauce well)
3 tbl olive oil
3 tbl besan or whole wheat flour
2 cups hot chicken broth
2 cups shredded cheddar cheese (1 1/2 cups in sauce, 1/2 cup on top)
grated nutmeg
small handful fresh arugula leaves
1/2 tsp kosher salt
  • In a saucepan, cook pasta to al denté (about 2 minutes less than instructions indicate)
  • Drain pasta and set aside
  • Return saucepan to heat, add oil and heat
  • When oil is hot, add besan and cook, whisking until it comes together - about 2 minutes
  • Slowly add broth, whisking constantly to eliminate lumps
  • When all liquid is incorporated, reduce heat slightly to low boiling
  • Meahwhile grate cheese
  • When sauce is thickened, add 1 1/2 cups cheese, nutmeg and salt
  • Reduce heat to lowest setting and stir until cheese is completely melted
  • Turn off heat and add pasta and arugula
  • Pour into a small casserole and top with remaining cheese
  • Bake at 375º until bubbly and top is browned

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