As I pointed out in my recipe for the B.E.L.T., canned tuna has long had a negative stigma connected to it. This was not the case growing up in my family where I was routinely fed tuna melts, tuna salad and one of my all-time childhood favorites, tuna noodle casserole.
This recipe comes from my family’s most cherished cookbooks, San Francisco à la Carte, compiled by the Junior League of San Francisco. Not only does it contain the recipe for my family’s go-to celebration dessert, Sour Cream Chocolate Cake, but also this unique Bay Area twist on the classic, tuna noodle casserole.
Creamy and comforting, this dish has a surprisingly sophisticated flavor that comes from the addition of a toasted almond topping in place of the customary bread crumbs. With cold weather around the corner, keep this easy-to-make casserole in mind when you’re looking for something to fill you up and warm your belly.