A wholesome tuna casserole: make sure to use organic, unprocessed ingredients in this recipe and whenever possible.
*1 pound whole wheat or rice penne pasta
*3 tablespoons unsalted butter
*16 ounces white button mushrooms
*3 cloves garlic, chopped
*3/4 teaspoon sea salt
*1/8 teaspoon freshly ground black pepper
*1 tablespoon arrowroot
*1 1/2 cups chicken stock
*1 1/2 cups heavy cream
*2 cans tuna, packed in oil (preferably olive oil)
*2 cups frozen peas, thawed
*1 cup grated cheddar cheese (about 8 ounces)
*3 slices whole wheat or gluten free sandwich bread
*2 tablespoons unsalted butter, melted
1. Preheat oven to 375ºF and adjust rack to middle position. Bring a large pot of water to boil and cook pasta according to package directions. Drain. (If using a gluten free pasta, make sure to rinse the pasta so it doesn’t turn gummy.)
2. Melt butter in a medium saucepan over medium heat. Stir in mushrooms, garlic, salt and pepper. Cook until mushrooms have released their moisture, about 5-7 minutes. Sprinkle in arrowroot while continuously stirring for about 30 seconds to prevent the arrowroot from clumping. Stir in the stock and cream and simmer until sauce is thick and reduced, about 12 minutes.
3. Toss pasta, mushroom sauce, tuna, peas and cheese in a large bowl. Season to taste with salt and pepper. Pour into a buttered 13 x 9-inch baking dish and spread evenly.
4. Place bread and melted butter in the bowl of a food processor or blender. Pulse until finely ground (the crumbs will be moist). Evenly distribute buttered crumbs over top of pasta mixture. Bake for 30 minutes, or until bubbly and golden brown on top.