Retro-Metro Fancy Tuna Casserole

Total Time
45mins
Prep 30 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Place bread in a toaster oven on medium heat to dry and toast, 20 minutes.
  2. Bring a large pot of water to a boil; add salt, then pasta; cook to al dente; drain.
  3. Place tuna in a small skillet; add in wine and just enough water to cover fish.
  4. Add bay leaf and peppercorns; bring liquids to a boil; decrease heat to simmer and cover skillet.
  5. Poach fish 12 minutes.
  6. Meanwhile, heat a large deep skillet over medium heat; add in olive oil and 2 tablespoons butter.
  7. Add in shallots and mushrooms; season with salt and pepper; sauté gently for 5 minutes.
  8. Sprinkle in thyme and flour; cook 1 minute, stirring with a whisk; whisk in chicken broth, then cream.
  9. Adjust seasonings; add in peas.
  10. Remove cooked, poached tuna to a bowl; flake fish with a fork.
  11. Add cooked noodles and tuna to the sauce; remove sauce from heat and transfer mixture to a casserole dish.
  12. Use the biggest holes on a box grater to grate the bread into large crumbs.
  13. Melt remaining 2 tablespoons butter in a small cup in the microwave and pour melted butter over breadcrumbs.

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