1 tsp salt, kosher, coarse
8 oz No Yolks® Extra Broad Noodles
2 Tbsps unsalted butter
3 Tbsps olive oil
1 each bunch scallions, chopped
4 Tbsps all purpose flour
2 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chopped flat-leaf parsley
1 tsp finely grated lemon zest
2 cans (4 oz.) solid white albacore in water
1/3 cup flat leaf parsley, chopped
3 Tbsps fresh chives, chopped
1 Tbsp dill, chopped
1 cup panko bread crumbs
2 Tbsps fresh lemon juice

Cooking Directions:

Preheat the oven to 375° F.

Bring a large pot of lightly salted water to a boil. Cook the noodles according to package directions, using the lowest time of the cook-time range. Drain and rinse under cold water to cool.

Dry the pot and return it to the stove. Heat the butter with 2 tablespoons of the olive oil over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. 

Add the flour and stir until moistened. Gradually add the broth and cream while stirring constantly. Bring to a simmer and cook until slightly thickened, about 3 minutes. Take off the heat and stir in the noodles, Parmesan, lemon zest, and juice. Lightly break up the tuna and stir it in as well. Season with salt and pepper to taste. Stir all of the herbs together. Add all but about 1 tablespoon of the herbs to the pot.

Toss the panko with the remaining tablespoon of herbs and the remaining tablespoon of olive oil.

Transfer the noodles and sauce to a 2 to 3 quart baking dish. Sprinkle the panko on top and bake in the oven until the panko is golden brown and the edges are bubbling, 20 to 25 minutes. Serve hot.