Caraway Noodle Ring with Tuna

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 ounces noodles
  • 1 tablespoon caraway seeds
  • 5 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • ΒΎ cup heavy cream
  • 2 cans (6 ounces each) tuna fish
  • ΒΎ teaspoon salt
  • Freshly ground black pepper and cayenne pepper
  • ΒΌ teaspoon dried thyme
  • Parsley sprigs


  1. Cook the noodles according to package directions; drain. Add the caraway seeds and two tablespoons of the butter. Toss lightly and turn into a buttered one-and-one-half-quart ring mold. Set the mold in a pan of hot water to keep warm.

  2. Melt the remaining butter in a saucepan and stir in the flour. Add the milk, stirring with a wire whisk. When the mixture is thickened and smooth, add the cream. Simmer for five minutes, stirring occasionally.

  3. Drain the tuna and flake it. Add it to the sauce. Add the seasonings and mix well. Turn out the noodle ring on a hot platter and fill the center with tuna and sauce. Garnish with parsley.

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