Spicy tuna noodle casserole with aioli and tomato flavours

Ingredients for Spicy tomato–tuna noodle skillet casserole with aioli

• 1 large egg yolk

• 1 garlic clove, finely grated

• 1¼ tsp kosher salt, plus more

• 120 ml extra-virgin olive oil, or more

• 1 medium onion, cut into large pieces

• 2 garlic cloves

• 120 ml coarsely chopped roasted red peppers from a jar

• 45 ml extra-virgin olive oil, plus more for drizzling

• 340 g rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta

• 2 (140–170 g) cans or jars oil-packed tuna

• 1 oil-packed anchovy fillet, coarsely chopped

• 1 tsp kosher salt, divided

• freshly ground black pepper

• 30 g double-concentrated or regular tomato paste

• 400 g can crushed tomatoes or whole peeled tomatoes with their juices, crushed

• 1 tsp ground turmeric

• ¼ tsp crushed red pepper flakes

• coarsely chopped parsley (for serving; optional)

How to make Spicy tomato–tuna noodle skillet casserole with aioli

1. Whisk together the egg yolk, garlic, ¼ tsp salt, and 2 tsp water in a small bowl until combined. Place the bowl on a kitchen towel to prevent it from sliding as you whisk. Gradually stream in the oil, whisking constantly until the mixture is thick and emulsified. The aioli should be thick but pourable; add more oil gradually if needed. Taste and adjust seasoning with more salt if desired.

2. Position a rack in the upper third of the oven and preheat to 190°C (fan oven 170°C). Pulse the onion, garlic, and roasted red peppers in a food processor until finely chopped, then set aside.

3. Heat 3 tbsp olive oil in a 25 cm ovenproof frying pan, preferably cast iron, over medium-low heat. Add the pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes. Depending on the size and shape of your pasta, you may need to work in batches. Using a slotted spoon, transfer the pasta to a large bowl and reserve the pan.

4. Drain the tuna, reserving 2 tbsp of the tuna oil. Place the oil in the reserved pan and increase the heat to medium. Add the anchovy, ½ tsp salt, and the reserved chopped vegetable mixture. Season with pepper and cook, stirring occasionally, until the vegetables soften, about 5–7 minutes.

5. Stir in the tomato paste and cook, stirring, until slightly darkened in colour, about 3 minutes. Mix in the toasted pasta, tomatoes, turmeric, red pepper flakes, the remaining ½ tsp salt, and 625 ml water. Bring to a boil and cook, stirring occasionally, until the pasta is slightly softened, about 8–10 minutes. Remove from heat and stir in the drained tuna and 60 ml water.

6. Transfer the frying pan to the oven and bake the casserole until the pasta is tender and the juices at the edges are bubbling, about 15 minutes. Remove from the oven.

7. Preheat the grill. Drizzle the casserole with a little olive oil and grill until browned and crisped in spots, about 4 minutes.

8. Spoon some aioli over the casserole and top with parsley if desired. Serve the remaining aioli alongside.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.