Since the 1930's, cooks with busy lives have been making tuna casserole as a satisfying, homemade meal. What could be easier than combining canned tuna fish, cream of mushroom soup, noodles, and topping it all off with breadcrumbs (or, in some cases, potato chips)?
A modern spin on the classic tuna casserole will make this a really special meal, bringing in flavors like capers, chiles, and lemon zest that complement the tuna. This recipe has always been a fall-back dinner for me. When my plans didn’t work out the way I imagined, tuna casserole falls in the backup slot, like the backup quarterback ready to jump in the game. The recipe below makes a nice cream sauce from-scratch, but a cream of mushroom or cream of chicken soup always work when I don’t have time to make one.
Why this recipe works: capers, chiles, and lemon zest are an amazing combination, especially when it comes to seafood. If capers are too strong for your liking, soak them in cold water for 5 minutes to pull out some of the brine. If you really dislike capers, substitute 1 cup of frozen peas for the capers or omit them entirely.
Pro Tip: this dish is traditionally made with elbow macaroni, but there are a ton of fun shapes on the market today, such as shells, cavatappi, gemelli, or radiatori. Have fun and play around with the noodle shapes, your kids will love it!