Savory Tuna Noodle Bake Recipe

About this recipe

A hearty and satisfying pescatarian dinner featuring tender noodles, creamy mushroom sauce, and flaky tuna, topped with a crunchy cashew garnish.

Ingredients

• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 112G Rio Mare No Drain Msc Tuna
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 308G Roasted Sunflower Seeds, 308G
• 500G Nikko Egg Noodles, 500G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Reserve 1/2 cup of the egg noodles for topping later.
3. 3. In a large mixing bowl, combine 1 cup of creme fraiche, 3/4 cup vegetable broth, 1 cup chopped celery, 1/2 cup diced onion, 1/2 cup sunflower seeds, and 1 can of drained tuna. Mix well.
4. 4. Add the remaining egg noodles to the mixture and stir until evenly coated.
5. 5. Transfer the mixture to a 1 1/2-quart baking dish and spread it out evenly.
6. 6. Bake in the preheated oven for 30 minutes.
7. 7. Remove the dish from the oven, stir the mixture gently, and sprinkle the reserved noodles around the edges.
8. 8. Return the dish to the oven and bake for an additional 5 minutes until the topping is golden and crunchy.
9. 9. Serve warm and enjoy your savory tuna noodle bake.