Creamy Tuna and Egg Noodles with Peas
Ingredients
- 8 ouncesegg noodles
- 2 cans (5 oz each)canned tuna in water
- 3 tablespoonsbutter
- 2 tablespoonsall-purpose flour
- 1½ cupswhole milk
- ¾ cupsharp cheddar cheese
- 1 cupfrozen peas
- ·kosher salt
- ·black pepper
- ·paprika
Prep
- 01
Drain the canned tuna in a colander and set aside.
- 02
Measure out milk, cheese, and frozen peas before starting to cook.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente, about 7 minutes. Drain and set aside.
- 02
In the same pot, melt butter over medium heat. Sprinkle in flour and stir constantly for 1 minute to form a roux.
- 03
Pour in milk slowly, whisking to avoid lumps. Stir until the sauce thickens, about 3–4 minutes.
- 04
Remove from heat and stir in cheddar cheese until fully melted and smooth.
- 05
Drain the canned tuna well and flake it into the cheese sauce. Add frozen peas and stir gently to combine.
- 06
Return the cooked noodles to the pot and fold everything together. Season with salt, pepper, and a pinch of paprika. Serve warm.
Spice Tips
For deeper flavor, stir in 1/4 teaspoon smoked paprika along with the regular paprika. A squeeze of fresh lemon juice at the end brightens the dish. For a subtle kick, add a pinch of cayenne pepper to the sauce.
For a breadcrumb topping, toss 1/2 cup panko with 1 tablespoon melted butter and 1/4 teaspoon paprika, then sprinkle over the finished dish and broil for 2 minutes until golden. Leftovers keep refrigerated for 3 days and reheat gently with a splash of milk.