Shelly's Recipe

TUNA GRUYERE CASSEROLE

Category: Casseroles - Seafood

3/4 pound uncooked bow-tie pasta
3/4 cup sun-dried tomato halves
2 tbsp canola oil
1 1/2 cups diced onion (cut into 1/2-inch dice)
3/4 cup diced celery (cut into 1/2-inch dice)
1 cup diced red bell pepper (cut into 1/2-inch dice)
1 cup diced green bell pepper (cut into 1/2-inch dice)
1 1/2 tsp minced garlic
1/4 cup flour
3 cups half-and-half cream
1 3/4 cups grated Gruyere cheese (divided)
3/4 cup mayonnaise
3 cups high-quality water-packed tuna, well drained and flaked (about 24 oz)
1/4 cup flour
3 tbsp freshly chopped basil
1 1/2 tbsp fresh lemon juice
2 1/4 tsp salt
2 1/4 tsp black pepper
Chopped fresh parsley for garnish
Pine nuts for garnish (optional)

Cook pasta, following package directions. Set aside.

Put a small saucepan with 1 1/2 cups water over medium heat. Add tomatoes and boil 5 to 10 minutes or until tomatoes are soft. Time will vary depending on how dry tomatoes are. Remove from heat, drain and cool slightly. Cut into small julienne strips. Set aside.

In a medium saucepan, heat oil. Add onion, celery and bell peppers and cook until softened. Add garlic and saute 1 minute longer. Add reserved drained sun-dried tomatoes. Add flour and mix thoroughly with vegetables so there are no flour clumps. Keep stirring 1 minute.

Add half-and-half and bring to a simmer, stirring, until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat and let cool.

Preheat oven to 350 degrees.

In a large bowl, combine 3/4 cup Gruyere cheese, mayonnaise, tuna, fresh basil, lemon juice, salt and pepper. When cream sauce is cool, combine with pasta and tuna mixture in a large bowl. Transfer mixture to a 13-by-9-inch pan. Cover pan with aluminum foil and bake in preheated oven 20 to 30 minutes or until heated through and bubbly.

While casserole bakes, roast pine nuts. Place on a cookie sheet and bake in oven 8 to 10 minutes until lightly golden. After casserole has baked, remove foil and top with remaining 1 cup cheese. Return to oven 5 to 10 minutes until cheese is melted. Garnish with chopped parsley and roasted pine nuts. 6 to 8 servings