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I'm pretty sure that there are zero fresh veggies in my nightmare version of this dish. I decided to use a few veggies that can stand up well to the tuna fish: shallots, mushrooms, kale, and spicy jalapenos.
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Basic veg! Basic veg!
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To start putting this dish together, make the pasta according to the package (I like fusilli), but it's okay to very slightly undercook the pasta. It will finish cooking in the casserole. Whatever you do, don't overcook the pasta or it'll just be a big pot of mush and your casserole rebirth efforts will be thwarted.
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For the sauce, we need to start by cooking the veg. In a large pot, add a drizzle of olive oil and the sliced mushrooms. Cook them over medium-high heat until they brown slightly and lose some of their liquid.
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Then add in the minced shallot, jalapeno, and garlic and continue to cook. A pinch of salt at this point wouldn't hurt.
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Smellin' good already.
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Next add in the kale. The important thing about the kale is that it needs to be really diced finely. It's kind of hard to see in the photo but I almost treated like I would an herb. You just don't want any huge kale chunks in your finished casserole, but it gives the finished version some nice color.
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Needs some green stuff!Needs some green stuff!
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Making the Sauce
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Let this cook down a bit and the kale will start to wilt. Now for the fun part. Add the flour straight into this veggie mix and turn the heat down to medium-low. This will obviously make the pan really dry as the flour cooks, but make sure the flour is stirred into the veggies.
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The roux business.The roux business.
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Once the flour is well-incorporated, it's time to add the liquid. Very slowly stir in the broth and milk and bring it to a simmer. This will thicken pretty quickly as it heats and eventually you'll be left with a thick gravy.
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You can stir in your sour cream and thyme at this point also.
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Cream sauce! Cream sauce!
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Next, stir in the cheddar and flaked tuna. Once you add the tuna, try not
