Tuna tetrazzini is a classic comfort dish loaded with tuna and spaghetti in a creamy mushroom and pea sauce and topped with crunchy breadcrumbs. You may want to double up, as the family will likely go for seconds!
Looking for a seriously delicious and easy weeknight dinner? This Tuna Tetrazzini recipe definitely fits the bill!
This creamy, comforting casserole is a total classic for a reason - it's packed with flavor, super simple to throw together, and always a crowd-pleaser.
Forget any preconceived notions you might have about tuna casserole because this tetrazzini is anything but boring.
With tender noodles, a rich and savory sauce, and plenty of tuna and even some hidden veggies, it's the ultimate comfort food that is also budget-friendly and a great way to use up any tuna can you may have in the pantry.
Why you'll love this tuna tetrazzini
- It's pure comfort food, perfect for a cozy night in!
- It's made completely from scratch, without any canned soups or processed ingredients.
- It's a fantastic way to transform simple pantry staples into a delicious meal.
What you'll need
Spaghetti - I like to use a good quality brand for the best texture.
Butter - Unsalted butter is my go-to for better control over the saltiness.
Red onion - Adds a lovely sweetness and subtle crunch.
Mushrooms - Cremini or white button mushrooms both work great in this homemade tuna tetrazzini.
Garlic - Use freshly pressed or minced garlic for the best flavor.
Flour - This helps thicken the sauce to a creamy consistency.
Milk -I prefer whole milk for richness, but you can use a lower-fat option if you like.
Tuna - Look for tuna packed in olive oil for a richer flavor.
Peas - Frozen peas are convenient and add a pop of color plus some extra nutrients.
Breadcrumbs - For that crispy topping!
Pro tip
For an extra burst of flavor, add a tablespoon of Dijon mustard to the sauce while whisking in the milk.
How to make tuna tetrazzini
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Cook the pasta al dente in boiling water.
Sauté the onion in melted butter, then add the mushrooms and cook until browned.
Preheat your oven to 350°F and prepare a baking dish.
Add the garlic, parsley, and flour to the pan, then whisk in milk until smooth. Season with salt and pepper.
Add tuna and peas to the sauce, then toss with cooked pasta.
Transfer to baking dish, top with breadcrumbs, and bake until golden.
Substitutions and variations
- Feel free to add other vegetables like spinach, chopped broccoli, or carrots for added nutrition and flavor.
- Mix some grated Parmesan cheese into the breadcrumbs before sprinkling them on top for extra cheesy goodness.
- Use gluten-free pasta and breadcrumbs for a gluten-free version of this classic dish.
Helpful tips for the best tuna tetrazzini helper
- Don't overcook the pasta! Remember, you want it al dente since it will cook further in the oven.
- If you like a little heat, add a pinch of red pepper flakes with the garlic and parsley.
- For extra cheesy goodness, sprinkle some extra cheese on top before baking. Mozzarella or parmesan would be delicious!
- Serve with a side salad or some crusty bread for a complete and satisfying dinner.
Leftovers and storage
- Leftovers are even better the next day! Just reheat in the oven at 350°F until warmed through.
- Refrigerate any leftovers in an airtight container for up to 3-4 days.
- Freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
More easy dinner recipes
If you've tried this tuna tetrazzini recipe, please rate it and leave me a comment below! I'd love to hear how it turned out.
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Tuna Tetrazzini
Ingredients
- 8 oz spaghetti
- 2 tablespoons butter
- 1 small red onion finely diced
- 2 cups crimini mushrooms sliced
- 2 garlic cloves pressed
- 1 teaspoon dried parsley
- ¼ cup all-purpose flour
- 2 ½ cups milk
- ¼ teaspoon freshly ground black pepper
- 3 cans (5 oz) tuna in olive oil drained
- ½ cup frozen peas
- Salt to taste
- 4 tablespoons breadcrumbs
Instructions
- Bring a large pot of water to a boil and cook the pasta al dente according to the instructions on the package.8 oz spaghetti
- While the pasta cooks, melt the butter in a large pan over medium heat and saute the red onion for 3-4 minutes until softened.2 tablespoons butter1 small red onion
- Add the mushrooms and continue to cook for 5-6 minutes until browned.2 cups crimini mushrooms
- Meanwhile, preheat the oven to 350° Fahrenheit and lightly spray a baking dish with cooking spray, then set aside.
- When the mushrooms are cooked, stir in the garlic and parsley, then whisk in the flour. Cook for a minute whisking often.2 garlic cloves1 teaspoon dried parsley¼ cup all-purpose flour
- Stir in the milk in batches, whisking constantly until you have a thick and smooth mixture.2 ½ cups milk
- Season with salt and freshly ground black pepper, then turn off the heat.Salt to taste¼ teaspoon freshly ground black pepper
- Add the tuna and peas and stir to combine. Toss the cooked pasta in the sauce using kitchen tongs.3 cans (5 oz) tuna in olive oil½ cup frozen peas
- Transfer the mixture to the prepared baking dish and make sure it's evenly layered. Top with breadcrumbs and bake for 15 minutes or until the breadcrumbs become golden.4 tablespoons breadcrumbs
- Allow the dish to stand for 5-10 minutes before serving.
Jules says
J says
I really enjoyed this recipe and so did my whole family. Thank you so much!
Alice says
I'm so glad to hear your family enjoyed the recipe!
Claudia Phillips says
This recipe is a keeper. I’m trying to get more fish in my diet and this is an easy and delicious way to do that. Most tetrazzini recipes call for cheese. I was looking for one without cheese (which makes it quite heavy and too rich) and this is it! Thanks for sharing.
Alice says
I'm so happy to hear that, Claudia! Thank you for your lovely review.