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Our mission at Jacobsen is to craft America's finest elemental cooking ingredients and to create unique products, events, and resources that inspire people to cook, eat, and live well - every day. We hope these recipes inspire you, in some small way, to do just that.
-The Jacobsen Family 
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What's more classic than a Tuna Casserole? Family friendly and sure to be a crowd pleaser!
This week, Chef Andrew used delicious tuna from  Community Supported Fishery to make a meal for the Jacobsen Crew. A little over a year ago, we partnered with Community Supported Fishery to produce a line-caught wild tuna that is hand packed in Community Supported Fishery‘s micro-cannery in Garibaldi, Oregon - just a few miles north of our salt production facility.
Community Supported Fishery’s small boat fishery ensures a premium product while targeting smaller fish which are low in mercury. This tuna is high in Omega 3 oils, certified Dolphin Safe, and brought a classic Tuna Casserole recipe to a whole other level.
Check out the recipe and find all the product that made this week's meal a success below. Enjoy 10% off your purchase of $30 or more by using discount code: TUNA. *discount expires 5/30
Tuna Casserole
- 12 oz dry egg noodles

- 8 oz fresh or frozen green peas

- 2 cans tuna

- 1 can cream of mushroom soup

- 1 can cream of celery soup

- 1 white onion diced

- 4 stalks celery diced

- 4 cloves garlic roughly chopped

- 2 teaspoons black pepper

- 1 teaspoon ground fennel seed

- 1 lemon (zest and juice)

- 6 oz water

- 3 Tablespoons olive oil

- 1 Tablespoon Jacobsen Kosher Salt (plus 1/4 cup for seasoning pasta water)

- 8 oz shredded cheddar cheese
Preheat oven to 375. In a large stockpot bring water to a boil and season with Jacobsen kosher salt until its seasoned to your liking. *Seasoning the pasta water will help to get an even layer of seasoning throughout the casserole dish. Boil egg noodles for about 5-6 minutes- this will leave them a little undercooked, as they will continue to cook in the baking process.
Once noodles are cooked strain into a colander and run a bit of cold water over them, set aside. In a medium to large sauce pot start with 3 Tablespoons of olive oil on medium-high heat. Just before the olive oil begins to smoke add onions, celery, and garlic. Sweat for 3-4 minutes, then add cans of soup, water, black pepper, fennel seed, lemon juice and zest as well as the water and bring to a simmer. When the soup mixture begins to bubble, gently fold in tuna, peas, half of the cheddar cheese and the egg noodles. If the mixture is a bit thick you can add an additional couple ounces of water. You will want the mixture to be runny enough that when it bakes it will become a nice oozy consistency. Transfer the entire mixture to an appropriate oven safe casserole dish and sprinkle the remaining cheese on top.
Bake in the oven covered for 15 - 20 minutes. then uncover the casserole and turn the oven up to 425 degrees and finish cooking until the cheese on top is melted and golden brown. Top with Jacobsen Infused Garlic Salt. Serve with fresh greens salad.

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