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Ingredients

• 2 tablespoons olive oil, plus additional for brushing the baking dish
• 1 small onion, chopped
• 1/4 cup sun-dried tomatoes (not packed in oil), chopped
• 1/4 cup whole wheat flour
• 2 1/2 cups whole milk
• 1/2 cup sour cream
• 1/2 cup finely grated Parmesan cheese
• 2 cans tuna packed in oil (5 ounces each), drained and chopped
• 1 can (15 ounces) artichoke hearts, drained and chopped
• 1/4 cup chopped fresh flat leaf parsley
• 2 tablespoons bottled capers, drained and coarsley chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh lemon zest
• 1 tablespoon sea salt plus more for seasoning
• 8 ounces elbow-shaped quinoa or whole wheat noodles

Description

Tuna Noodle Casserole - The Huffington Post

Kitchen Daily