Retro-Metro Fancy Tuna Casserole

Submitted by ratherbeswimmin

"Rachael Ray"

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 3

ingredients

• 1⁄4 loaf day-old crusty bread
• salt
• fresh ground black pepper
• 1⁄2 lb extra-wide egg noodles
• 1 lb tuna steak
• 1 cup white wine
• 1 bay leaf
• peppercorn (a few)
• 1 tablespoon extra virgin olive oil
• 4 tablespoons butter
• 1 large shallot, chopped
• 8 -10 white mushrooms, thinly sliced
• 1 teaspoon ground thyme or 1 teaspoon poultry seasoning
• 2 tablespoons all-purpose flour
• 1 1⁄2 cups chicken broth
• 1⁄2 cup heavy cream or 1/2 cup half-and-half
• 1⁄2 cup frozen baby peas
• chopped fresh flat leaf parsley, for garnish

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.