Flaky albacore tuna and sweet peas fold into a savory sauce built on tender celery, onion, and garlic, all tossed with wide egg noodles for a dish that's pure comfort food. A crisp, golden breadcrumb topping gets baked until deeply browned, giving every scoop a satisfying contrast of creamy filling and crunchy crust. The Dijon mustard adds a subtle tang that keeps the whole thing from feeling heavy, while the tuna brings a lean, flaky protein front and center. It's an easy weeknight bake that comes together in one skillet and one dish, so cleanup stays simple. This version of the classic casserole holds up beautifully as a Mediterranean-friendly weeknight staple, leaning on vegetables, seafood, and simple pantry seasonings rather than anything heavier. Pull it out of the oven bubbling at the edges and let it rest a few minutes before digging in — it's the kind of nostalgic, cozy dinner that still fits a lighter, plant-and-seafood-forward table.
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Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Cook the egg noodles until just shy of al dente — tender but with a firm bite at the center, about 1 minute less than the package directions. Drain in a colander and set aside.
In a large oven-safe skillet or a wide saucepan, melt 4 tbsp butter over medium heat. Add the celery and onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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