Sun-dried Tomato and Artichoke Tuna Casserole

In a food processor, pulse the artichoke hearts, tomato, onion, and garlic until finely minced and evenly distributed.

Ingredients

240 mL of Artichoke Hearts

1 piece of Tomato

½ piece of Onion

2 cloves of Garlic

Equipment

Food Processor

In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, then gradually add the Marsala wine and milk, whisking constantly until a smooth, thin sauce forms.

Ingredients

30 mL of Butter

30 mL of All Purpose Flour

60 mL of Marsala Wine

240 mL of Milk

Equipment

Sauce Pan

Whisk

Stir the Parmesan cheese and the minced artichoke mixture into the sauce. Simmer until the cheese is melted, then stir in the mustard and tuna. Season with salt and pepper to taste.

Ingredients

2½ mL of Salt

2½ mL of Salt And Pepper

225 g of Artichoke Hearts

120 mL of Parmesan Cheese

5 mL of Mustard

1 can of Tuna

Equipment

Sauce Pan

Wooden Spoon

Combine the sauce with the cooked macaroni, adding reserved pasta water as needed to reach the desired consistency. Transfer the mixture into a nine-inch casserole dish.

Ingredients

225 g of Macaroni

120 mL of Water

Equipment

Casserole Dish

In a small bowl, mix the breadcrumbs, remaining Parmesan, and olive oil. Sprinkle this topping over the casserole and bake for 20 to 25 minutes until golden brown and bubbly.

Ingredients

60 mL of Parmesan Cheese

120 mL of Bread Crumbs

15 mL of Olive Oil

Equipment

Bowl

Oven