Our take on an American classic. We’ve kicked every component of the original up a notch, without veering too far from home. We start with pole & line caught Skipjack Wild Tuna, and swap the can of Cream of Mushroom for a mix of sauteed Cremini, Maitake, and Shiitake mushrooms folded into a cheesy bechamel. Calabrian chilis and artisanal whole wheat noodles add a touch of complexity. And then it's all topped off with a multi-textured, crispy, crunchy topping.
↓ Menu Description ↓
Wild Skipjack, Cremini and Maitake mushrooms, Calabrian chili, and organic whole wheat pasta in a cheesy bechamel bake.
↓ Serve With ↓
Parsley (roughly chopped), Squeeze of lemon, Green salad
↓ Ingredients ↓
Water, Pasta (Organic Whole Durum Wheat, Flour), Mushrooms (Oyster, Button, Shiitake), Wild Skipjack Tuna, Milk, Peas, Cheddar Cheese, Shallot, Bread crumbs (Organic Wheat Flour, Yeast, Salt, Organic Expeller-Pressed Palm Oil), Butter, Leeks, Sourdough Bread, Turnip, Egg Noodles (Organic Durum Wheat Semolina, Organic Cage-Free Eggs), Kosher Salt, Flour, Parmigiano Reggiano, Calabrian Chili Peppers (Hot Chili Peppers, Sunflower Oil, Extra Virgin Olive Oil, Salt, Vinegar), Canola Oil, Parsley, Garlic, Sage, Thyme, Extra Virgin Olive Oil, Black Pepper. Contains: Eggs, Fish, Milk, Wheat
↓ How to Prepare ↓
Remove plastic packaging and foil lid. Bake dish on a sheet pan in preheated 375° oven for 55-60 minutes, until heated through and top of casserole is golden brown and crispy. Let cool 10 minutes before serving.