Tuna Tetrazzini
Tuna Tetrazzini is a comforting, creamy pasta casserole that combines tender spaghetti with chunks of savory tuna, sautéed mushrooms, and a luscious homemade béchamel sauce. This easy-to-make dish is topped with a golden crust of mozzarella cheese, breadcrumbs, and fresh parsley, delivering layers of flavor and irresistible texture. Ideal for weeknight dinners or potlucks, this recipe is budget-friendly yet indulgent, featuring pantry staples like canned tuna and everyday cheeses. Ready in under an hour, this baked classic is perfect for feeding a crowd while delighting taste buds with its rich, cheesy goodness.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 12 oz canned tuna
- 4 tbsp unsalted butter
- 1 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 8 oz mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup parmesan cheese, grated
- 1 cup shredded mozzarella cheese
- 1 cup breadcrumbs
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms, onion, and garlic, and sauté until softened and golden, about 5-7 minutes.
Stir in the remaining 2 tablespoons of butter and let it melt. Sprinkle the flour over the mixture and stir continuously for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth and milk, ensuring there are no lumps, and bring the mixture to a gentle simmer. Cook until slightly thickened, about 2-3 minutes.
Stir in the parmesan cheese, salt, and black pepper. Mix until fully incorporated and the sauce is smooth. Remove from heat and fold in the canned tuna (drained) and cooked spaghetti.
Grease a 9x13-inch baking dish with olive oil or non-stick spray. Pour the tuna and spaghetti mixture into the dish and spread it out evenly.
In a small bowl, mix together the breadcrumbs, shredded mozzarella cheese, and parsley. Sprinkle the mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Allow the casserole to cool slightly before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 8497 mg | 369% | |
| Total Carbohydrate | 328.7 g | 120% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 44.8 g | ||
| Protein | 227.4 g | 455% | |
| Vitamin D | 12.7 mcg | 64% | |
| Calcium | 2548 mg | 196% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3038 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
