Recipes

Serves 4-6

Ingredients:

• ½ lb cavatappi pasta
• 2 tablespoons unsalted butter
• 3 garlic cloves, finely chopped
• 1 cup heavy cream
• 1 cup sharp white cheddar, shredded
• 1 cup sharp cheddar, shredded
• ½ cup gochujang
• 2 cans Ekone Albacore Tuna
• ½ cup panko breading
• ½ cup parmesan cheese, shredded
• 2 tablespoons chives, finely chopped

In a large pot, bring salted water to a boil and cook dried pasta until al dente. Drain and set aside. In a large saucepan, melt butter over medium-high heat and cook garlic until translucent and fragrant (about four minutes), drizzle in cream and lower the temperature under the pan to medium.

Slowly sprinkle in your cheeses, whisking constantly until the sauce looks velvety and consistent. Add your scoop of gochujang and one again whisk until completely incorporated.

Being mindful not to splatter your sauce, carefully toss your cooked noodles into the saucepan and remove from heat. Keeping the Ekone Tuna in big chunks, add the fish to the mix and transfer to an oven safe baking dish. (You can prepare this dish up to this point if you make it a day ahead of time).

Preheat your oven to 375°, and top the casserole with remaining ingredients and bake covered for 15 minutes, then uncovered for an additional five. Allow to cool for five minutes before serving.