Men Who Cook: Joshua De Mers

I love opening up my email and finding that someone has sent me a recipe to post (that’s a hint, people) and it’s doubly nice when it’s one of my Men Who Cook.  From friend of blog, Joshua:

I got a good one! And I kept notes!

Yet Another Tuna Casserole

My opinion of comfort foods is you can never have too many variations of them. They make up childhood memories, start and keep traditions, and warm the soul like nothing else. Virtually every mother in the 60’s had a version of tuna casserole, usually from the back of a soup can. If you’re an ingredient control freak (like me!) you always appreciate making something familiar in a wholesome way. Every ingredient is readily available at any supermarket!

  • 1 pound pasta (any curvy shape like rotini or corkscrews will work, but even basic elbows is good too)
  • 4 tbsp butter
  • 1 large shallot
  • 8-10 button mushrooms
  • 2 tbsp white wine
  • 4 tbsp flour
  • salt & pepper to taste
  • 4 cups whole milk
  • 2 tbsp mascarpone cheese (sometimes sold as Italian cream cheese)
  • 1 cup sharp cheddar cheese
  • 4 oz frozen green beans or peas (whichever you have on hand)
  • 2 6 oz cans or one 12 oz can tuna (any kind)
  • 1 sleeve Ritz crackers or 1 cup breadcrumbs
  • olive oil (to drizzle)

Preheat oven to 350 degrees. Cook pasta according to package directions. While pasta cooks, mince shallots, cut mushrooms in half, then slice thinly. Saute in butter over medium heat with a pinch of salt and a small dose of pepper. When mushrooms start to release liquid, add in white wine. Cook until wine is almost but not quite gone. Add in flour and mix until paste coats bottom of the pan, about two minutes. Add milk and whisk vigorously. When sauce starts to thicken, mix in cheeses, vegetables, and drained tuna. Check sauce for seasoning and add more salt and pepper as necessary. By this point pasta should be done. Drain pasta and add to medium casserole dish. Pour sauce over noodles and mix thoroughly. Crush crackers in hands (you don’t want them too fine) and cover top of casserole. Drizzle olive oil over topping in thin stream until it coats most of top. Bake for 20-25 minutes or until casserole is bubbly and topping is golden brown. Only other thing you need is a glass of milk!!

Joshua De Mers

Looks great Joshua!  Thank you.  Look forward to more (hint, hint).  – TaMara

 

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