"Tuna casserole is a favorite of mine even though I didn't grow up with it. This Mediterranean take on the dish, based on the classic French Niçoise salad, is one I think even my Sicilian grandpa would have loved." —Rachael Ray

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Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the broiler. Or position a rack in the center of the oven and preheat to 450°.

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  • Bring a large pot of water to a boil for the noodles. Salt the water and add the noodles. Cook for 2 minutes. Add the potatoes and cook for 3 minutes. Add the haricots verts. Cook until the potatoes and noodles are tender and the green beans are crisp tender, about 2 minutes more. Drain and return the noodles and veggies to the hot pot.

  • Meanwhile, in a large skillet, heat the oil, two turns of the pan, over medium to medium high. Add the butter. When it melts, add the shallot and garlic and stir until softened, a minute or two. Whisk in the flour, then the wine. Whisk in the milk; season with salt and pepper. Cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in the tuna and olives and cook, stirring occasionally, until warmed through, about 2 minutes. Gently mix the sauce into the noodles and vegetables. Transfer to a 3-quart casserole dish. Top with the cheeses. Sprinkle with the herbes de Provence. Bake the casserole until bubbly and browned in spots, about 3 minutes. Top with the eggs and cornichons.

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