Tuna Noodle Casserole

I made this for Tony, although I secretly wanted it too. It was fun making a classic without one of the usual ingredients, a can of cream of something soup.



1-2 T EVOO
1 small Onion - finely diced
1 Leek - sliced and cleaned
1/4 Red Bell Pepper
4 Cloves Garlic - diced
Salt
Hot Sauce (I used chili garlic sauce) - to taste
3 T Butter
1/4 cup Flour
3 cups Milk
White Pepper
Juice from 1/2 Lemon
Zest from Lemon
1 cup of Peas - steamed for one minute
small palm full of Dried Parsley
small palm full of Capers
2 6oz cans of Tuna - drained
10oz Dry Noodles or Pasta (I used Mafalada)
Pot of Boiling Water - heavily salted
about 1 1/2 cups of Cheese - separated (I used Sharpe Cheddar and Parmesan) - shredded or shaved
about a 1/4 cup of Panko Bread Crumbs

Preheat oven to 400°.

Heat the oil in a pan over medium heat. Add the onion, leeks, and peppers.