Lemony Tuna Noodle Casserole

Comfort Foods with a Twist
It all starts with the right canned tuna.
Buy sustainable, dolphin-safe tuna, and look for “chunk white” or “chunk light” on the label.

Yield: 8 Servings

Ingredients

• 12 ounces wide egg noodles
• 1⁄4 cup unsalted butter
• 2 large leeks, sliced
• 1/4 cup all-purpose flour
  
• 3 cups whole milk, at room temperature
• 4 cups (16 ounces) shredded Gruyčre cheese
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 4 (5- to 5.5-ounce) cans oil-packed tuna, drained and flaked
  
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic
• 1 cup panko (Japanese breadcrumbs)

Preparation

1. 1. Cook egg noodles until al dente according to package directions. Drain, rinse with cold water, and drain again.
2. 2. Melt butter in a medium saucepan over medium heat. Add leeks and cook, covered, 7 minutes or until tender but not browned. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
3. 3. Remove from heat, and whisk in cheese and next 3 ingredients. Fold in tuna and egg noodles. Pour into a greased 3-quart baking dish.
4. 4. Combine olive oil, garlic, and panko; sprinkle over casserole. Bake at 375° for 30 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.