@kalejunkie: @kalejunkie NOT YOUR GRANDMA’S TUNA CASSEROLE. Think of this as the grown-up version, and it’s SO much better than the tuna casseroles you remember eating as a kid. We’re talking creamy, cheesy pasta, sautéed mushrooms, and a crispy Parmesan panko topping that takes the whole thing to another level and makes it fit for your holiday table. And good tuna makes all the difference, which is why I’m using @Wild Planet Foods Skipjack Tuna. It’s sustainably pole-and-line caught, hand-cut, hand-packed, and cooked only once in the can to preserve its natural juices and Omega-3s. It’s cozy, comforting, and honestly, such a good addition to your holiday spread if you want to switch things up a little. TRUST. 12 ounces short pasta of choice
2 tb extra virgin olive oil
8 ounces cremini mushrooms, sliced
1 large shallot, finely diced
3 cloves garlic, minced
2 tb unsalted butter
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes
2 tb all-purpose flour
2 cups whole milk
1/2 cup low-sodium chicken broth
1 cup freshly shredded sharp white cheddar
1/3 cup freshly grated Parmesan
1 cup frozen peas
2 (5-ounce) cans Wild Planet Skipjack Tuna, drained
1 tb fresh lemon juice
1 tsp kosher salt
1/2 tsp black pepper Crispy Parmesan Panko Topping 3/4 cup panko breadcrumbs
2 tsp Italian seasoning
2 tb extra virgin olive oil
1/4 cup freshly grated Parmesan
2 tb fresh parsley, chopped
Zest of 1 lemon Cook the pasta in salted water for 2 minutes less than the package directions. Drain and set aside. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the mushrooms and cook for 3–5 minutes, stirring occasionally, until golden brown. Reduce heat to medium, add the shallot and butter, and cook for 2 minutes. Add the garlic and cook for another 30 seconds. Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly pour in the milk and chicken broth, stirring constantly. Add the thyme, smoked paprika, red pepper flakes, salt, and black pepper. Simmer for 3–5 minutes, stirring frequently, until the sauce thickens slightly. Reduce heat to low and stir in the cheddar and Parmesan until melted. Add the peas, cooked pasta, and lemon juice. Gently fold in the Wild Planet tuna, keeping some larger pieces intact. If the sauce is too thick, add a splash of milk. In a small bowl, combine the panko, Italian seasoning, olive oil, and Parmesan. Sprinkle evenly over the pasta. Broil about 6 inches from the heat for 1–3 minutes, watching closely, until the topping is golden brown and crispy. Remove from the oven and finish with fresh parsley and lemon zest. Serve warm. #wildplanetfoods #wildplanetrecipe #sustainableseafood #wildplanetpartner

Nicole K. Modic

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Thursday 12 November 2026 16:33:13 GMT