Spicy Miso Tuna Noodle Casserole

This is the tuna noodle casserole that changed the mind of more than one tuna noodle skeptic in the Bon Appétit test kitchen. “I can actually see myself eating this,” said Chris Morocco, food director and certified hater of hot canned tuna. A rousing endorsement from someone who considers a tuna melt to be an abomination. And therein lies the charm of this particular version of the casserole: its ability to appeal to doubters and hard-core fans alike. The additions of miso, chili sauce, and soy sauce sharpen everything without detracting from the comforting elements of a classic tuna casserole—creamy sauce, melty cheese, and twirly pasta. Chicken bouillon paste, rather than boxed broth, provides a more umami-dense flavor wallop. And where one normally might use heavy cream or canned cream of mushroom soup for the sauce, a brick of cream cheese comes in handy, melting gently into a velvety mess, with a hint of tang. Be sure to secure tuna in oil (we love Sea Tales and Starkist); it’s more rich and meaty than tuna preserved in water. If spicy tuna rolls and a potato-chip-topped casserole had a baby, this would be it.