Recipe: Deconstructed Tuna Casserole

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From: Nancy,.SanFran

Deconstructed Tuna Casserole
Recipe By : San Jose Mercury News
Serves 4

2 tablespoons olive oil -- divided use
1 clove garlic -- peeled and halved
1/2 cup finely crumbled fresh bread crumbs
1 shallot -- minced
1/2 cup heavy cream
1 tablespoon freshly squeezed lemon juice -- (1 to 2)
1 strip lemon zest -- (2-inch)
6 ounces angel-hair pasta or capellini
1 can tuna (preferably packed in oil) -- (6-ounce) drained
Freshly ground black pepper -- to taste
Minced fresh basil or parsley (flat-leaf)

Bring a large pot of salted water to a boil.

In a medium saucepan over medium heat, heat 1 tablespoon oil. Add the garlic and bread crumbs and cook, stirring occasionally, until golden brown, about 7 minutes. Remove and discard garlic. Transfer crumb mixture to plate; set aside to cool.

Return saucepan to medium heat. Add remaining 1 tablespoon oil and shallot and cook until shallot is softened, 3 to 5 minutes. Add cream, lemon juice and zest and heat just until bubbles form. Do not let mixture boil. Reduce heat to medium-low and cook until thickened, about 5 minutes. Remove and discard zest. Remove pan from heat, cover and set aside.

Add pasta to boiling water and cook according to package directions. Drain.

Divide pasta among plates and top with sauce. Flake tuna over pasta, season with pepper to taste and sprinkle with the reserved bread crumbs and the basil or parsley. Serve immediately.