What a flavor bomb! We couldn't help but get second servings!

The Tuscan Tuna Mac Casserole is a delightful twist on the classic Midwestern comfort food that brings a touch of Mediterranean sunshine into your kitchen. This recipe hails from the old tradition of combining pantry staples to create something hearty and satisfying. With a blend of creamy tuna, tender pasta, and savory herbs, it’s a dish that reminds me of long Sunday dinners and family gatherings on our farm. It’s perfect for when you want a meal that's both nostalgic and refreshing.

This comforting casserole pairs wonderfully with a crisp green salad dressed with a tangy vinaigrette to balance the richness of the dish. You might also consider serving it with a side of roasted vegetables or some buttery garlic bread to complete the meal. And don’t forget a pitcher of iced tea or a chilled glass of white wine to bring out the flavors.

Servings: 6

2 cups elbow macaroni
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (12 oz) chunk light tuna in water, drained
1 can (14.5 oz) diced tomatoes, drained
1 cup frozen peas, thawed
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup breadcrumbs

Preheat your oven to 350°F (175°C).

Cook the elbow macaroni according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant.

Stir in the drained tuna, diced tomatoes, and peas. Cook for about 5 minutes, allowing the flavors to meld together.

In a large mixing bowl, combine the cooked macaroni, tuna and vegetable mixture, heavy cream, shredded mozzarella, Parmesan cheese, basil, oregano, salt, and pepper.

Transfer the mixture into a greased baking dish and sprinkle the breadcrumbs evenly over the top.

Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.

Let it cool slightly before serving.

For a spicy kick, consider adding a teaspoon of crushed red pepper flakes to the tuna mixture. If you're not a fan of heavy cream, you can substitute with an equal amount of milk and a tablespoon of flour to thicken the sauce. Additionally, swapping out the elbow macaroni for whole wheat pasta or gluten-free pasta can cater to different dietary preferences. Finally, a handful of chopped fresh basil or parsley added just before serving can lend a burst of fresh flavor.