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1
Bring a large pot of water to boil for the pasta.
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2
Salt the water and cook the pasta to less than al dente, 5 to 6 minutes.
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3
Drain and drizzle with a touch of oil to keep the pasta loose.
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4
In a large bowl, flake the tuna and add the herbs (reserving a tablespoon or 2 for breadcrumbs), onions, mustard, celery, lemon juice, EVOO and some salt and pepper.
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5
Add the pasta and combine well.
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6
Transfer to a baking dish or large casserole dish.
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7
In a medium saucepot, melt 4 tablespoons of butter.
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8
Whisk in the flour and cook 1 minute.
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9
Then whisk in the milk and season with salt and pepper, thicken to coat the back of a spoon.
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10
Stir in the Cheddar in a figure-eight motion.
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11
Pour the sauce evenly over the pasta and tuna.
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12
Gently combine with a spoon to settle the sauce.
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13
Cool and store for a make-ahead meal.
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14
Melt the remaining 4 tablespoons of butter in a small pan and add the breadcrumbs and reserved herbs, toss to evenly distribute the butter, remove from heat and transfer to airtight container.
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15
To prepare, preheat the oven to 400 degrees F and bring the casserole to room temperature.
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16
Top the casserole with breadcrumbs and Parm cheese.
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17
Bake until golden and hot through.
