It’ll be the BEST you'll ever have! Laced with gruyere cheese and piquillo peppers and spiked with a bit of white wine. Then, it’s topped with buttery parmesan breadcrumbs. Yum!
Cook your pasta to just shy of al dente. Melt butter, then saute onion and garlic. Stir in flour, then add white wine, then milk. Simmer until thickened, 6-8 minutes.
Combine sauce with pasta, peas, peppers, tuna, cheese and lemon juice. Brown panko in melted butter, then stir in parmesan and parsley.
Arrange pasta in a casserole dish then top with the panko. Bake in a 375-degree F oven for 15 minutes. Enjoy!