Easy Lighter Tuna Noodle Casserole
Chef Kenji Lopez-Alt has made this classic dish far healthier and faster to make. It takes about 15 minutes because it all takes place in one skillet and without any chopping.
- •6 oz. dried wide egg noodles
- •Kosher salt
- •6 oz. crème fraîche
- •1 large egg
- •2 tsp. cornstarch
- •Freshly ground black pepper
- •2 Tbs. juice from 1 to 2 lemons divided
- •1 12-oz. can tuna, drained and broken up into bite-sized chunks
- •1 cup frozen peas
- •1/4 cup picked fresh parsley leaves
- •Extra-virgin olive oil for drizzling (optional)
- •Crushed potato chips or Panko bread crumbs for topping optional
- Place noodles in a large saucepan or skillet and cover with room temperature tap water by 1 inch. Season lightly with salt. Bring to a boil over high heat and cook, stirring occasionally, until almost done (follow package directions for cook times). Drain all but approximately 1 cup of water. (You can eyeball this measurement, but don’t neglect it or the dish will be too dry.) Return to high heat and simmer until water is almost completely reduced.
- Meanwhile, combine crème fraîche, egg, cornstarch, and 1 tablespoon lemon juice in a medium bowl and whisk with a fork or whisk until homogenous. (At this point, I also add the 1/4 tsp. garlic powder and jolt of hot sauce.)
- When noodles are cooked, add crème fraîche mixture to skillet and cook, stirring and tossing constantly, until sauce thickens and coats noodles. Season generously with black pepper and salt. Off heat, gently fold in tuna, peas, parsley, and remaining lemon juice until warmed through. Serve immediately drizzled with extra-virgin olive oil and sprinkled with crushed potato chips or Panko bread crumbs, if desired. Serves 4.