Recipe adapted from "Everyday with Rachael Ray." A tuna casserole "from back in the day" that even dialysis patients can enjoy.
1 lb. medium shell pasta 1 tablespoon extra-virgin olive oil 4 tablespoons unsalted butter 1 medium onion, finely chopped 3 celery ribs from the heart, finely chopped 1/4 red bell pepper, finely chopped 1 tablespoon all-purpose flour 1/2 cup dry white wine 1/2 cup low-sodium chicken broth or stock 1 cup Coffee Rich Freshly ground black pepper 1 cup frozen peas 2 (12 oz.) cans water-packed tuna, drained and flaked 4 sprigs of fresh tarragon, leaves stripped from stems and finely chopped 4 slices white sandwich bread, torn into bits Hot sauce Flat-leaf parsley, finely chopped (a generous handful)
Bring a large pot of water to boil. Add the pasta and cook until al dente.
Place a large, deep skillet over medium heat, add the olive oil and melt 1 tablespoon of the butter into the pan with the oil. Add the onion and celery, cook for 3 minutes, then stir in the bell pepper and cook for 2 minutes. Stir in the flour and cook for 1 minute, then add the wine and reduce for 1 minute. Whisk in the broth and boil for 1 minute to thicken. Reduce the heat to low and stir in the Coffee Rich; season the sauce to taste with pepper and a pinch of kosher salt. When it bubbles, add teh peas and tuna and cook until heated through. Fold in the tarragon and turn the heat to low.
Preheat the broiler. In a food processor, pulse the bread until coarse bread crumbs form. In a microwaveable dish, melt the remaining 3 tablespoons of butter in a microwave and add a little hot sauce. Stir the butter into the bread crumbs to combine.
Drain the pasta shells, toss with the sauce and adjust the seasoning. Place the pasta in a 9-x-13-inch heatproof serving dish and cover with the bread crumbs. Place the dish under the hot broiler and crisp the crumbs for 1 to 2 minutes. Garnish with the parsley. Serves 4.