Tuna Noodle Casserole with Leeks and Fresh Dill

Ingredients for Tuna Noodle Casserole with Leeks and Fresh Dill

• 60g (1/2 barra) de mantequilla sin sal

• 575g thinly sliced leeks (white and pale green parts only

• from about 2 large)

• 1/4 teaspoons celery seeds

• Sal kosher gruesa

• 60ml de harina común

• 475ml de leche entera

• 120ml half cream

• 1 cucharadita de jugo de limón fresco

• 230g wide egg noodles

• 60g coarsely grated Gruyère cheese (about 70g )

• 2 cucharadas de eneldo fresco picado

• 2 5- to 170g cans albacore tuna (preferably packed in olive oil), drained, broken into 1/2-inch chunks

• 300g coarsely crushed salted crisps (about 60g )

Butter 8 x 8 x 2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half cream; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.

Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 180ml noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 120ml ). Fold in tuna. Transfer to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.

Preheat oven to 191°C. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed crisps over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

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