Rotini tuna casserole

The ultimate comfort food, creamy, cheesy rotini-noodle casserole with tuna and wild salmon.

The ultimate comfort food, creamy, cheesy rotini-noodle casserole with tuna and wild salmon.

Rotini tuna casserole


  • 4 cups uncooked high-fiber rotini pasta or gluten-free rotini pasta
  • 1 cup frozen green peas

For sauce: 

  • 1 tbsp butter
  • ¾ cup diced yellow onions
  • ½ cup diced celery
  • 1 tsp minced garlic
  • ½ tsp dried tarragon
  • 1 can (10 oz/284 mL) reduced-sodium chicken broth, undiluted
  • 1 can (13 oz/370 mL) 2% evaporated milk
  • 2 tbsp all-purpose flour (see tip)
  • 1 tsp Dijon mustard
  • 1-1/2 tsp grated lemon zest
  • ¼ tsp each salt and freshly ground black pepper (or to taste)
  • ¾ cup packed shredded light Monterey Jack cheese (3 oz/85 g)
  • ½ cup freshly grated Parmesan cheese (2 oz/56 g)
  • 1 tbsp minced fresh dill
  • 1 can (6 oz/170 g) tuna, well drained
  • 1 can (6 oz/170 g) wild salmon, well drained


It is best to have all ingredients ready to go before starting. Chop the onions and celery, grate the cheeses, drain the canned fish, etc.

In a large pot, cook pasta according to package directions, adding frozen green peas to pot during last two minutes of cooking time. Drain and keep warm.

Meanwhile, prepare sauce. Melt butter over medium heat in a large, non-stick pot. Add onions, celery and garlic. Cook and stir until vegetables are tender, about 4 minutes. Stir in tarragon and cook 30 more seconds. Add broth. Whisk together evaporated milk and flour until smooth. Add to pot. Cook and stir until sauce is bubbly and has thickened.

Stir in mustard, lemon zest, salt and pepper. Cook 1 more minute. Remove sauce from heat and stir in both cheeses until melted. Add drained tuna and salmon and mix well. Add drained noodles and peas and mix well. Serve hot with freshly ground black pepper on top.

Makes 4 dinner-sized or 6 lunch-sized portions

Per serving (based on 6 servings): 388 calories, 10.3 g total fat (4.9 g saturated fat), 28 g protein, 49 g carbohydrate, 6.5 g fibre, 50 mg cholesterol, 613 mg sodium

Recipe Tip: If you’re making this recipe gluten free, omit the flour and use 1 tbsp cornstarch or arrowroot powder to thicken the sauce.

Courtesy of Janet and Greta Podleski