Tuna Tetrazzini

Tetrazzini was originally created with turkey, but somewhere along the way, resourceful home cooks discovered that canned tuna makes an equally satisfying version with half the effort.

This one does it right: a real cream sauce built from butter, flour, chicken broth, and half-and-half, perfumed with a whisper of nutmeg and a splash of Marsala wine.

No canned soup shortcuts here.

Flaked tuna, sliced fresh mushrooms, and chopped green pepper get folded into the sauced spaghetti with an egg yolk for extra richness, then the whole thing bakes until the edges get golden and bubbly.

A generous handful of fresh parsley over the top brings color and freshness to cut through all that creamy goodness.

Kitchen Tips

• Break the spaghetti into 2-inch pieces before cooking so the casserole is easier to scoop and serve
• Stir the cream sauce constantly while it thickens to prevent lumps; pull it off the heat before adding the liquids
• The Marsala is optional but worth adding; it gives the sauce a subtle sweetness you can’t get any other way
• Use fresh mushrooms, not canned, for better texture and a deeper earthy flavor