Delicious Tuna Tetrazzini Recipe

Growing up, tuna tetrazzini was one of those comfort foods that showed up regularly at our family dinners. There’s something about creamy pasta mixed with tuna that just feels like a warm hug at the end of a long day. But here’s the thing – I’ve noticed a lot of people shy away from making it because they think it’s complicated or time-consuming.

Let me tell you a secret: this dish is actually one of the easiest pasta bakes you can make. It’s perfect for those nights when you want something homey but don’t want to spend hours in the kitchen. I often throw it together using pantry staples, and my kids always clean their plates when this is on the menu.

If you’re looking for a reliable dinner that won’t break the bank or stress you out, this tuna tetrazzini recipe might just become your new go-to. Trust me, once you see how simple it is, you’ll wonder why you hadn’t tried making it sooner.

Which Kind of Tuna Should I Use?

For tuna tetrazzini, chunk light or solid white albacore tuna packed in water works best – you’ll want to skip the oil-packed varieties since the dish already has plenty of richness from the butter and cheese. While solid white albacore has a milder flavor and lighter color, chunk light tuna (usually skipjack) is perfectly fine too and tends to be more budget-friendly. When opening your cans, make sure to drain the tuna well to prevent your sauce from becoming watery. If you’re feeling fancy, you could even use fresh cooked tuna, though the canned variety is traditional for this comfort food classic and makes the dish quick and convenient to prepare.

Options for Substitutions

This comforting pasta dish is pretty adaptable – here’s how you can switch things up:

• Spaghetti: Any long pasta works great here – try linguine, fettuccine, or even angel hair pasta. Just cook according to the package instructions for al dente.
• Tuna: You can swap the tuna for 2-3 cups of cooked chicken, turkey, or even canned salmon. If using chicken, just make sure it’s fully cooked and shredded before adding.
• Mushrooms: Not a fan of white mushrooms? Try cremini mushrooms instead, or leave them out and add extra peas or chopped celery for that nice texture.
• White wine: If you don’t have wine, just use an extra splash of chicken stock with a teaspoon of lemon juice to add some brightness.
• Cheese blend: Feel free to play with the cheese combo – mozzarella, Monterey Jack, or Swiss work well instead of cheddar. Just keep the Parmesan as it adds that classic flavor.
• Herbs: Out of marjoram? Use oregano instead. Fresh herbs work too – just use about 1½ teaspoons each of fresh thyme and marjoram (or oregano) instead of the dried ones.

Watch Out for These Mistakes While Cooking

The most common mistake when making tuna tetrazzini is overcooking the pasta – aim for al dente since it will continue cooking in the sauce, and no one wants mushy spaghetti in their casserole. Another crucial error is not properly draining the tuna, which can make your sauce watery, so take time to press out all excess liquid before adding it to your dish. The sauce’s success depends on cooking the flour and butter mixture (roux) for at least 1-2 minutes to remove the raw flour taste, but be careful not to brown it – keep the heat medium-low and stir constantly. For the best results, let the casserole rest for 5-10 minutes after baking to help the sauce thicken and settle, making it easier to serve neat portions. If you’re shredding your own cheese, do it while it’s cold and avoid pre-shredded varieties as they contain anti-caking agents that can make your sauce grainy.

What to Serve With Tuna Tetrazzini?

Since tuna tetrazzini is already packed with pasta and creamy sauce, you’ll want to pair it with lighter sides that add some fresh contrast to your plate. A simple green salad with lemon vinaigrette works perfectly, cutting through the richness of the dish. Steamed or roasted vegetables like broccoli, green beans, or asparagus make great companions – they’re easy to prepare while your tetrazzini is in the oven. For a bit of extra crunch and color, try serving some garlic-toasted baguette slices on the side to help scoop up any leftover sauce.

Storage Instructions

Keep Fresh: Once your tuna tetrazzini has cooled down, pop it in an airtight container and place it in the fridge. It’ll stay good for up to 3-4 days. The pasta might absorb some of the sauce while it sits, but it’ll still taste great!

Freeze: This pasta dish is perfect for freezing! Place portions in freezer-safe containers or bags and they’ll keep well for up to 3 months. I like to divide it into individual portions – it makes grabbing a quick lunch or dinner super easy.

Reheat: To warm up your tetrazzini, cover it and heat in the microwave in 1-minute intervals, stirring between each. If it seems a bit dry, add a splash of milk or chicken broth. For oven reheating, cover with foil and warm at 350°F for about 20-25 minutes, or until heated through.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 130-150 g
• Fat: 130-150 g
• Carbohydrates: 180-200 g

Ingredients

• 8 ounces spaghetti, uncooked
• 1/3 cup butter
• 1 small onion, chopped
• 8 ounces white mushrooms, sliced
• 2 garlic cloves, minced
• 1/3 cup plain flour
• 1 2/3 cups chicken stock
• 1 1/2 cups milk
• 2 tablespoons dry white wine
• 1 cup mild cheddar cheese, shredded
• 1 cup parmesan cheese, grated
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 3 cans tuna in water, each 6.5 ounces, drained
• Salt and pepper to taste

Step 1: Prepare the Spaghetti

Begin by cooking the spaghetti to al dente following the package instructions.

Once cooked, drain the spaghetti in a colander and rinse it under cold water to stop the cooking process.

Set the spaghetti aside to be used later.

Step 2: Preheat the Oven

Preheat your oven to 350°F in preparation for baking the casserole.

This will ensure the oven is ready once your dish is assembled.

Step 3: Saute the Vegetables

In a large saucepan, melt butter over medium heat.

Add the chopped onion and mushrooms to the pan, sauteing until they become tender, which should take about 8-10 minutes.

Then, add minced garlic and continue to saute for an additional 3 minutes, until the garlic becomes fragrant.

Step 4: Make the Sauce

Once the vegetables are tender, stir in the flour and allow it to cook for about 1 minute.

Start slowly adding broth, about ¼ cup at a time, while stirring to prevent lumps from forming.

Gradually stir in the milk and wine, continuing to cook and stir until the sauce thickens.

Step 5: Add Cheese, Herbs, and Tuna

When the sauce is hot and has thickened, stir in half of the cheddar and half of the parmesan until they melt and create a smooth sauce.

Add in the thyme, marjoram, and tuna, stirring to combine all ingredients evenly.

Season with salt and pepper to taste.

Step 6: Assemble and Bake the Casserole

Incorporate the prepared spaghetti into the sauce, ensuring it is well coated.

Transfer the mixture into a 9″x13″ baking dish, spreading it out evenly.

Sprinkle the remaining cheddar and parmesan cheese over the top.

Place the dish in the preheated oven and bake at 350°F for about 25 minutes, until the cheese melts and the sauce is bubbly and heated through.

Serve hot and enjoy your delicious tuna casserole!