Boil the noodles according to the package instructions.
Heat the butter over medium heat. Add celery and onions and cook for about 5 minutes or so until they are starting to soften but do not brown them. Sprinkle the flour over the veggies - you are now making a roux. Cook the veggies and flour for 3-4 minutes, stirring constantly, to cook off the raw flour taste; it's ok to have the flour turn slightly gold but do not let it burn or brown too much. Adjust the heat to medium-low if needed. It's important to cook the flour for at least 3 minutes to avoid that pasty raw flour taste. Slowly add half of the stock while stirring aggressively into a thick sauce and working out any lumps. Slowly add the remainder of the stock and milk, stirring constantly until smooth. Bring the mixture to a simmer and cook for about 3 minutes to thicken slightly. Taste and season with salt and pepper. If desired, you can always thin out the sauce with more stock.
Fold in the peas and the drained noodles. Stir to combine and cook for two minutes or so to warm up the peas as well as to let the noodles absorb some of the sauce. Fold in the tuna and serve.
Ingredients
Directions
Boil the noodles according to the package instructions.
Heat the butter over medium heat. Add celery and onions and cook for about 5 minutes or so until they are starting to soften but do not brown them. Sprinkle the flour over the veggies - you are now making a roux. Cook the veggies and flour for 3-4 minutes, stirring constantly, to cook off the raw flour taste; it's ok to have the flour turn slightly gold but do not let it burn or brown too much. Adjust the heat to medium-low if needed. It's important to cook the flour for at least 3 minutes to avoid that pasty raw flour taste. Slowly add half of the stock while stirring aggressively into a thick sauce and working out any lumps. Slowly add the remainder of the stock and milk, stirring constantly until smooth. Bring the mixture to a simmer and cook for about 3 minutes to thicken slightly. Taste and season with salt and pepper. If desired, you can always thin out the sauce with more stock.
Fold in the peas and the drained noodles. Stir to combine and cook for two minutes or so to warm up the peas as well as to let the noodles absorb some of the sauce. Fold in the tuna and serve.
