¾ pound tubetti or elbow macaroni
1 cup panko (Japanese breadcrumbs)
2 tablespoons Parmesan, grated
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 yellow onion, diced small
3 tablespoons all-purpose flour
2½ cups low-sodium chicken broth
1½ cups whole milk
2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
1 cup frozen peas, thawed
1 Preheat oven to 425ᴼ. In a large pot of boiling salted water, cook pasta 2 minutes less than the package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan and 2 teaspoons olive oil.
2 In pot, heat 2 tablespoons oil over medium-high heat. Add onion, season with salt and pepper and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk. Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
3 Transfer tuna mixture to a 9x13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17-20 minutes. Let cool for 10 minutes before serving.
Serves 8
