A tuna casserole for the tuna-casserole-agnostic.
, which adds a bit of richness to every bite. I demolished it, and had to have a frank discussion with myself when the empty dish was cleared away. Was I a tuna noodle casserole person now? Possibly, but only in a world where the Alex Raij version reigned supreme.Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka
The secret behind the tuna bake at Saint Julivert is that it’s only part tuna noodle casserole; the other source of inspiration is fideuà, a toasty, tomatoey,dish from northern Spain. Instead of rice, fideuà is made with short, skinny noodles, which you toast until golden brown in oil to keep them from losing all their texture later, when they’re cooked.
"Toasting the pasta gives it a whole different dimension," says Raij. "It's able to absorb and retain so much more flavor while it cooks, and brings a little nuttiness to the dish as well." The mash up marries her roots in Minneapolis in the 70s and 80s with the Spanish and Moorish flavors that her restaurants are known for. "It's a midwestern tuna casserole-meets-baked ziti with my own perspective and personal experience layered on.
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