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Gallery Tuna, Artichoke, and Noodle Casserole Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 pound elbow macaroni Coarse salt and freshly ground pepper 1/2 medium onion, coarsely chopped 1 can (2 ounces) anchovies packed in olive oil (about 10 fillets), drained 1 1/2 cans (14 ounces each) artichoke hearts in water, drained (about 11 hearts) 2 tablespoons capers, rinsed 3/4 cup finely grated Parmesan cheese 3 cans (6 ounces each) water-packed chunk light tuna, drained, 2/3 cup water reserved 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for dish 1 1/2 teaspoons finely grated lemon zest 1/4 cup finely chopped fresh flat-leaf parsley 1/3 cup breadcrumbs

Gallery Tuna, Artichoke, and Noodle Casserole

Recipe Summary Servings: 6

Tuna, Artichoke, and Noodle Casserole

Tuna, Artichoke, and Noodle Casserole

Tuna, Artichoke, and Noodle Casserole

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 pound elbow macaroni Coarse salt and freshly ground pepper 1/2 medium onion, coarsely chopped 1 can (2 ounces) anchovies packed in olive oil (about 10 fillets), drained 1 1/2 cans (14 ounces each) artichoke hearts in water, drained (about 11 hearts) 2 tablespoons capers, rinsed 3/4 cup finely grated Parmesan cheese 3 cans (6 ounces each) water-packed chunk light tuna, drained, 2/3 cup water reserved 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for dish 1 1/2 teaspoons finely grated lemon zest 1/4 cup finely chopped fresh flat-leaf parsley 1/3 cup breadcrumbs

Directions

Preheat oven to 350 degrees. Lightly oil an 8- to 10-cup souffle or casserole dish. Cook pasta in a large pot of salted water until barely al dente, about 5 minutes. Drain, and rinse with cold water.

Puree onion, anchovies, artichoke hearts, and capers in a food processor until smooth. Add Parmesan and reserved tuna water, and pulse to combine. With machine running, slowly add 1/2 cup oil, and process until emulsified. Season with pepper. Transfer to a large bowl, and stir in drained tuna, lemon zest, parsley, and pasta. Season with salt and pepper.

Pour pasta mixture into prepared dish. Sprinkle breadcrumbs on top, and drizzle with remaining 2 tablespoons oil. Cover with parchment then foil, and bake until heated through, 40 to 45 minutes. Uncover, and cook until breadcrumbs are lightly browned, 15 to 20 minutes. Let stand for 15 minutes before serving.

Reviews (4)

 Add Rating & Review     50 Ratings   5 star values:        3    4 star values:        7    3 star values:        24    2 star values:        15    1 star values:        1

Reviews (4)

Add Rating & Review     50 Ratings   5 star values:        3    4 star values:        7    3 star values:        24    2 star values:        15    1 star values:        1

Add Rating & Review

50 Ratings 5 star values: 3 4 star values: 7 3 star values: 24 2 star values: 15 1 star values: 1

50 Ratings 5 star values: 3 4 star values: 7 3 star values: 24 2 star values: 15 1 star values: 1

50 Ratings 5 star values: 3 4 star values: 7 3 star values: 24 2 star values: 15 1 star values: 1

  • 5 star values: 3 4 star values: 7 3 star values: 24 2 star values: 15 1 star values: 1

    Martha Stewart Member     Rating: 2 stars       04/23/2018   I thought it was boring. Did not think it was fishy as others have commented but was a little dry and not much flavor. My husband thought it was a bit oily. For the expensive ingredients you couldn't taste them (artichokes, capers and anchovies)we both added a little sriracha sauce to give it some flavor. Would not make it again.  

Martha Stewart Member     Rating: Unrated       04/02/2010   If this is too fishy for you, cut the anchovies in half. I also add a tad more lemon zest. One other recommendation: mix the bread crumb topping with melted butter until coated, and add a couple of tablespoons of finely grated Parmesan.  

Martha Stewart Member     Rating: Unrated       06/04/2009   I've made this twice now. It definitely has a "fishy" taste. First serving was OK, but the leftovers warmed up for lunches were really great!  

Martha Stewart Member     Rating: Unrated       04/19/2009   I followed this recipe exactly. It was horrible. It was so bad that we had to throw it away. It was a little pricey, but it went into the garbage anyway.

    Martha Stewart Member

    Rating: 2 stars 04/23/2018

I thought it was boring. Did not think it was fishy as others have commented but was a little dry and not much flavor. My husband thought it was a bit oily. For the expensive ingredients you couldn’t taste them (artichokes, capers and anchovies)we both added a little sriracha sauce to give it some flavor. Would not make it again.

Rating: 2 stars

Rating: Unrated 04/02/2010

If this is too fishy for you, cut the anchovies in half. I also add a tad more lemon zest. One other recommendation: mix the bread crumb topping with melted butter until coated, and add a couple of tablespoons of finely grated Parmesan.

Rating: Unrated

Rating: Unrated 06/04/2009

I’ve made this twice now. It definitely has a “fishy” taste. First serving was OK, but the leftovers warmed up for lunches were really great!

Rating: Unrated 04/19/2009

I followed this recipe exactly. It was horrible. It was so bad that we had to throw it away. It was a little pricey, but it went into the garbage anyway.

All Reviews for Tuna, Artichoke, and Noodle Casserole

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tuna, Artichoke, and Noodle Casserole

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest