Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta and gluten-free garbanzo flour in this dish.


"Tuna fish casserole is at least as real as corporate stock." -Barbara Harrison

The refrigerator light goes on...

This is another recipe that came from the Christmas gift basket that my brother gave me.

The one real challenge was the canned tuna. Not that I don't like canned tuna: I love it. The can was from Spain and the quality of their canned tuna is excellent. The Great Christmas Basket Challenge, Part 4: Canned Tuna »



Saffron Tuna Noodle Casserole

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

This recipe makes great leftovers. Multiplying this dish should be done in multiple pans.

4 quarts water
1/4 tsp saffron threads
8 ounces whole wheat or gluten-free fusilli pasta
2 tsp olive oil
1 large onion (diced)
2 Tbsp all-purpose flour or gluten-free garbanzo flour
1 cup 2% milk
2 5 1/2 ounce cans no salt added tuna packed in water (drained)
1 1/2 cups frozen peas
2 ounces Parmigiano-Reggiano (grated)
1 cup panko crumbs or gluten-free panko crumbs

Saffron Tuna Noodle Casserole recipe from Dr. Gourmet
Preheat the oven to 325°F.

Place the water in a medium saucepan over high heat.

When it boils, place the saffron threads in small bowl and top with 1 cup of the boiling water. Set the saffron aside to steep.

Add the pasta to the rest of the boiling water.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the onion and cook for about 5 minutes. Stir frequently.

Add the flour and stir until well blended. Cook for about 1 minute.

Add the saffron and its steeping water. Stir well.

Add the milk and cook over medium high heat until the sauce begins to thicken.

Add the tuna and peas and toss well. Reduce the heat to low.

When the pasta is slightly underdone, drain it and add it to the skillet. Add the parmesan and toss well.

Place the mixture in a 9 inch oblong Pyrex dish.

Top with the panko crumbs and bake for 20 minutes.

Set the oven to broil and cook for about 3 minutes until the breadcrumbs are toasted.


Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 476 Calories from Fat 100
  % Daily Value
Total Fat 10g 17%
    Saturated Fat 4g 18%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 48mg 16%
Sodium 503mg 23%
Total Carbohydrates 57g 20%
    Dietary Fiber 7g 25%
    Sugars 11g
Protein 35g
Vitamin A 9% Vitamin C 46%
Calcium 36% Iron 25%
Vitamin K 15 mcg Potassium 660 mg
Magnesium 118 mg