- 1/3 cup pine nuts
- 6 sun-dried tomatoes, (not packed in oil)
- 6 ounces dried wide egg noodles
- 1 onion, peeled and quartered
- 1 stalk celery, quartered
- 1 green or red bell pepper, seeded and cut into chunks
- 1 clove garlic, crushed and peeled
- 2 teaspoons canola oil
- 2 tablespoon all-purpose flour
- 2 cups low-fat milk
- 1/2 cup reduced-fat mayonnaise
- 1 9-ounce ca chunk light tuna in water, drained and flaked
- 1/2 cup grated Gruyère cheese
- 2 tablespoon finely chopped fresh parsley, or basil
- Lemon juice, to taste
- Salt & freshly ground pepper, to taste
Preheat oven to 350°F.
Spread pine nuts in a shallow pan and bake for 5 to 7 minutes, or until lightly browned; set aside.
Increase oven temperature to 425°F. Lightly oil a 3-quart baking dish or coat it with nonstick spray.
Soak sun-dried tomatoes in hot water in a small bowl until softened, about 20 minutes. Drain and set aside.
Cook noodles in boiling salted water until al dente, about 6 minutes. Drain and refresh under cold running water. Drain and set aside.
Meanwhile pulse reserved tomatoes, onion, celery, bell pepper and garlic in a food processor until finely chopped.
Heat oil in a large skillet over medium heat. Add vegetables and cook, stirring occasionally, until softened, about 8 minutes. Add flour and cook, stirring, for 1 minute. Add milk and bring to a boil, stirring, until thickened, about 4 minutes. Remove from heat. Stir in mayonnaise, tuna, cheese and parsley (or basil). Season with lemon juice, salt and pepper.
Gently mix reserved noodles into tuna mixture and spoon into prepared baking dish. Sprinkle with reserved pine nuts.
Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.