I didn't take pictures at the time, but it was a casserole, and looked the same as pretty much any casserole.
2 Tbsp. olive oil
1/4 large onion (or 1/2 a medium onion), chopped
1 small can tuna packed in water, drained, liquid reserved
salt
pepper
dried dill weed
1 Tbsp. (approximately) mustard (preferably dijon or stone ground)
2 cups chicken broth
3 Tbsp. all purpose flour
2 cups (cooked) pasta (elbow macaroni in this case)
1 1/2 cups grated cheese (sharp cheddar & parmesan)
Preheat the oven to 375º. Heat the olive oil in a saucepan. Add the onion and cook until the onion has softened and started to brown. Season with salt, pepper and dill to taste. Sprinkle the flour over and cook, stirring constantly until the flour cooks. Add the water from the tuna and the chicken broth, gradually, stirring constantly. Stir in the mustard. Taste and adjust seasonings, if necessary. Cook until slightly thickened. Add the tuna and pasta and stir to combine. Pour the whole thing into a baking dish (I used an 8" square). Sprinkle the grated cheese over the top. Put it all in the oven for about 25 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned. Remove from the oven and let stand for five minutes, or however long it takes to make a salad or sauté some zucchini in olive oil and garlic. :-)
This amount of sauce will coat up to 4 cups of pasta (although increasingly lightly). You can add up to another cup of liquid without increasing the flour or oil amounts. With 3 cups of liquid and 4 cups of pasta I would probably go to a 9 x 13 pan.
Next time: Ground Turkey & Mushroom Noodle Casserole. Also, yarn.
