Broccoli, Tuna, and Wheat Berry Gratin

Ingredients

1 cup (200 g) uncooked wheat berries

1 quart (1 liter) water

Kosher salt

1 bunch broccoli, stems trimmed and peeled, cut into long florets

4 tablespoons (60 g) unsalted butter

¼ cup (30 g) all-purpose flour

3 garlic cloves, finely chopped

2 cups (480 ml) whole milk

Freshly ground black pepper

Hot sauce

1½ cups (225 g) grated cheese, such as Comté, Gruyère,

Emmenthal, Swiss, or extra-sharp cheddar

Two 6-ounce (170 g) cans tuna, drained

1 cup (120 g) finely grated Parmigiano-Reggiano cheese

Garlic-Chile Crunch (page 306; optional)

Directions

Put the wheat berries in a medium saucepan with the water and 1 teaspoon salt. Bring to a boil, reduce to a lively simmer, cover, and cook until the wheat berries are fully tender and most of the grains have opened up, about 45 minutes. All the water won't be absorbed, so drain thoroughly. Cool.

Meanwhile, boil or steam the broccoli until just tender, about 8 minutes. Drain and cool.

Heat the oven to 400°F (200°C).

Melt the butter in a large saucepan (or deep ovenproof skillet, in which you can bake the final casserole over medium heat and add the flour. Stir to make a smooth paste, then add the garlic and cook for about 2 minutes to cook off the raw floury taste and soften the garlic.

Whisk in the milk to make a smooth sauce. If you get some lumps, don't worry, just whisk a bit more; any remaining lumps will even out during cooking. Season to taste with salt, black pepper, and a few dashes of hot sauce. Fold in 1 cup (120 g) of the cheese. Stir over low heat until the cheese is melted. Taste again and adjust the seasoning

Fold the steamed broccoli, tuna, and wheat berries into the sauce. Pile into a 9 x 13-inch (23 × 33 cm) baking dish, top with the remaining cheese, including the Parmigiano, and bake until heated through, golden brown on top, and bubbling around the edges, 30 to 40 minutes. Let the casserole cool for about 10 minutes before you serve it. For extra excitement, top with a spoonful or two of garlic-chile crunch.

Notes

Here's your new tuna casserole (because everyone needs a tuna casserole in their weeknight repertoire, correct?), made ultranutritious by the addition of broccoli and nutty wheat berries. I prefer light (not white) tuna in olive oil. If you want to splurge a bit, try an imported tuna, such as one from the Spanish producer Ortiz. —Serves 4 to 6