Bistro One was a cornerstone of fine dining in our city for more than two decades. Its mission was simple yet thoughtful: to serve food and drink that reflected the seasons, the producers, and the personalities of those preparing them. Season after season, this celebrated establishment offered the people of Thunder Bay refined, upscale cuisine, with a strong emphasis on locally sourced ingredients and ever-evolving menus.

Countless memories were made there, as guests gathered to celebrate life’s special occasions. Signature dishes that linger in memory include the cognac-flamed duck breast, rosemary-roasted rack of lamb, and the indulgent warm chocolate gâteau. The roasted garlic confit, served simply with bread and butter, remains unforgettable.

In 1994, Jean Robillard brought his culinary vision to life. Together with his wife and an exceptionally talented team, he delivered a standard of culinary excellence that defined the local dining scene for twenty-five years. Following his well-earned retirement, Jean continues to explore the world alongside his wife, Sue. In the spirit of sharing, he now offers a special recipe—one that originated with his mother and, true to form, has been elevated through a chef’s touch.  Here is his story: 

I spent my high school years in Ottawa in the mid 70’s. One of my best friends during those days was Miodrag Babic. His father just happened to be the Yugoslav Ambassador to Canada at the time. After high school, once his father’s 4 year term was over, the family moved back to Belgrade, the Capital. I was determined to backpack and “bum” around Europe for a while and hoped I’d be able to get to Yugoslavia for a visit at some point. 

A year later, after working odd jobs and saving my nickels, I headed for Europe for the summer. After about 4 weeks of travelling in Western Europe, I made it to the Babics’ home in Belgrade. 

One of the first questions Miodrag’s mother asked me after I’d settled in was whether there was one particular meal that I missed from Canada and that she would try and make it for me if she could. The first and likely only food that I thought of was my Mom’s Tuna Noodle Casserole. It had been a staple of my youth and was still my favourite meal growing up.

She headed out to the market and did the best she could rounding up the necessary ingredients. Mrs. Babic made a terrific version of it that I’ve never forgotten. It didn’t have all the same elements as my Mom’s but how she found those items in late 70’s Yugoslavia I’ll never know.

I’ve been eating this meal as long as I can remember, likely for 60 years or so. It’s essentially a non Italian tuna-filled Mac n Cheese. My first recollection is of being fascinated watching the cheese bubble up through the glass oven door as a kid. I have no idea where my Mom got the recipe from initially….likely passed down from my Grandmother. I suspect it was developed, like so many other casseroles of the ‘50s by the Campbell Soup company to sell more soups as something other than soup! 

When I first moved out on my own, this recipe was one of the first I had my mother copy down for me. It has been at the front of my recipe card box ever since. 

This dish is super simple but like so much in cooking simple is often the best. The end result is a very humble but very warm “hug” to me. I’ve continued to make it for my own family over the years. Whether you make it as written or dress it up with your own flare and taste, it proves to be quite versatile. I’ve made a few minor changes over the years, but the overall gist of it remains the same.

I recently invited my son and daughter-in-law to join us for a family Sunday dinner. I figured it was time for another Tuna Casserole. Upon reflection, I questioned whether it might be a bit too “pedestrian” to serve for a “special evening”? I eventually asked my son for his opinion….he said he hadn’t had it in a long while and that he’d recently even considered making it for themselves. My decision was made….Tuna Noodle Casserole it would be!

This meal had almost come full circle from my own childhood. It was like a “warm hug” to my family much as it had been from my Mom and, I suspect, even Mrs. Babic.

TUNA NOODLE CASSEROLE

Serves 6

1 tbsp. Olive oil or Butter

1/2 Medium Onion – finely diced

2 Ribs of Celery – finely diced

1/2 Medium Red Pepper – finely diced

2 X 284 ml cans of Condensed Mushroom Soup

2 X 142 g cans of Chunk Tuna – drained

1/2 Cup Milk

40 g Potato Chips – crushed

2 Cups Grated Cheddar Cheese – divided

1/2 lb Dry Macaroni Noodles

1) Heat the oil or butter in a sautee pan over medium heat.

2) Add the onions, celery and red peppers. Stir until softened, about 6 minutes.

3) Transfer vegetables to a mixing bowl.

4) Add the mushroom soup, canned tuna, milk, crushed potato chips and 1/2 cup of the grated cheese. Stir to combine.

5) Meanwhile, cook the macaroni in boiling salted water until al dente. Drain.

6) Add the cooked pasta to the tuna mixture and stir well.

7) Transfer the mixture to a well greased 8” X 11” glass casserole dish. Press well to level it.

8) Top with the remaining 1 1/2 cups of grated cheese and spread evenly.

9) Bake uncovered at 350 degrees for about 30 minutes. 

10) Remove from the oven and let the casserole rest for about 10 minutes. Cut it into 6 even pieces.