Tuna Tetrazzini

Prep Time
Cook Time
Ready In

"This tuna casserole has flavorings that are Italian. Very economical. Not everyone can get garlic scapes but the texture is very like asparagus and I think does equally well in the recipe."

Original recipe yields 4 servings


  • Serving Size: 1 (513.6 g)
  • Calories 776.7
  • Total Fat - 31.2 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 88.3 mg
  • Sodium - 1185.7 mg
  • Total Carbohydrate - 78.1 g
  • Dietary Fiber - 3.5 g
  • Sugars - 13.4 g
  • Protein - 48.1 g
  • Calcium - 565.6 mg
  • Iron - 5.5 mg
  • Vitamin C - 12.4 mg
  • Thiamin - 0.8 mg

Step 1

Preheat oven to 350F.

Step 2

In a large skillet, saute the garlic scapes or asparagus with the celery, onion, carrot, mushrooms, and seasonings until the mushrooms weep and the onions get soft.

Step 3

Stir in the wine and let it evaporate, then removed from heat and stir in the spinach, pimientos, black olives and drained tuna.

Step 4

Meanwhile heat water for spaghetti and cook that according to package directions, then drain.

Step 5

Meanwhile, prepare sauce by placing evaporated milk and milk in a saucepan, then whisking in the salt, pepper, garlic, and cornstarch. Heat sauce over med-low heat, whisking until it becomes thickened, then remove from heat and stir in the Parmesan until it melts. DO NOT boil the cheese- it gets weird if you do.

Step 6

Prepare breadcrumbs by pulsing slices of bread in the food processor. I use an Italian or French type bread for this. Melt the butter in the microwave and toss with the breadcrumbs; set aside.

Step 7

Toss the cooked pasta with the cooked veggies and sauce then pour into a buttered casserole dish. Sprinkle with bread crumbs.

Step 8

Then bake for about 30-35 minutes uncovered, until the top is golden brown.

Tips & Variations

No special items needed.