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1
Place the spinach on a plate and microwave it for 6 minutes on high to defrost it.
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2
Place it in a clean kitchen towel and wring it dry, then reserve.
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3
While the spinach is defrosting, get a large pot of water on the stove for the pasta.
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4
Bring to a boil, then salt the water liberally and cook the shells to al dente.
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5
While the pasta works, heat a deep, large skillet over medium heat.
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6
Add the EVOO, then melt the butter into the oil.
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7
When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes.
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8
Sprinkle the flour around the pan and cook for a minute, then whisk in the wineit will cook off and the mixture will thicken almost immediately.
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9
Whisk in the stock, then whisk in the milk and bring it to a bubble.
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10
Reduce the heat a bit.
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11
Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste.
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12
Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
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13
Preheat the broiler.
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14
Back to the sauce: add the tuna, flaking it as you go, then stir to combine.
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15
Heat the spinach and tuna through for a minute or so.
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16
Drain the pasta and toss with the sauce.
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17
Transfer the tuna to a casserole dish and cover it with the Parm or Romano.
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18
Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
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19
Top with the parsley and serve.
