Easy Romesco Tuna Casserole – Spanish-Inspired Comfort Food | MagicInKitchen.com

Easy Romesco Tuna Casserole

This Easy Romesco Tuna Casserole blends creamy comfort with bold Spanish flavors. A quick, flavorful twist on the classic tuna bake!

Introduction

When you think of tuna casserole, you probably picture a creamy, cheesy, and familiar dish that feels like pure comfort. But what if you could give that classic an exciting Spanish twist? That’s where this Easy Romesco Tuna Casserole comes in. By adding romesco sauce—a smoky, nutty, roasted red pepper sauce from Catalonia—you transform the humble tuna bake into something vibrant and unforgettable.

This casserole is rich and comforting, yet it carries layers of flavor that elevate it beyond the ordinary. It’s perfect for weeknight dinners, potlucks, or meal prep, delivering both cozy satisfaction and gourmet flair in a single bite.

Ingredients

• 12 oz (340 g) egg noodles or short pasta (penne, fusilli, or rotini)
• 2 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 cups romesco sauce (homemade or high-quality store-bought)
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas
• 1 cup shredded Manchego or mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream (or whole milk for lighter option)
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted
• 2 tbsp chopped parsley (for garnish)
• Salt and black pepper, to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente, then drain and set aside.
2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook until softened. Stir in the garlic until fragrant.
3. Build the Sauce: Add romesco sauce and heavy cream. Stir until well combined, then fold in tuna and peas. Season with salt and pepper.
4. Combine with Pasta: Toss the cooked pasta into the sauce mixture, ensuring everything is evenly coated.
5. Assemble the Casserole: Transfer mixture into a greased baking dish. Sprinkle shredded Manchego and Parmesan cheese on top.
6. Make the Topping: Mix breadcrumbs with melted butter and spread evenly over the cheese layer.
7. Bake: Place in a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until golden and bubbling.
8. Serve: Let rest for a few minutes, then garnish with parsley and serve warm.

Serving Suggestions

• Pair this casserole with a crisp green salad tossed in lemon vinaigrette.
• Add some crusty bread on the side to scoop up the creamy sauce.
• A glass of Spanish white wine, like Albariño, or a fruity red, like Garnacha, makes an excellent pairing.

Tips & Variations

• Spicy twist: Add smoked paprika or red pepper flakes for a gentle kick.
• Cheese swap: Manchego adds a Spanish touch, but Gruyère, mozzarella, or cheddar are tasty substitutes.
• Vegetable boost: Mix in roasted red peppers, zucchini, or spinach for extra color and nutrition.
• Make-ahead: Assemble the casserole up to a day ahead, refrigerate, and bake just before serving.

FAQ

Q: Can I freeze this casserole?
A: Yes, once baked and cooled, portion it into airtight containers and freeze for up to 3 months. Reheat in the oven for best results.

Q: What is romesco sauce made of?
A: Romesco is a Catalan sauce made with roasted red peppers, nuts (almonds or hazelnuts), garlic, olive oil, and sometimes tomatoes and bread for thickness. It’s smoky, nutty, and savory.

Q: Can I make it lighter?
A: Swap cream for milk, use less cheese, and add extra veggies for a lighter version without losing flavor.

Conclusion

This Easy Romesco Tuna Casserole blends the nostalgic coziness of a tuna bake with the bold, vibrant notes of Spanish romesco sauce. It’s quick enough for busy weeknights yet flavorful enough to serve at gatherings. With its creamy texture, crispy topping, and unforgettable flavor, this casserole is bound to become a staple at your table.

👉 Looking for more comforting yet bold recipes? Discover more at Magic in Kitchen.

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