Retro-Metro Fancy Tuna Casserole |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Rachael Ray 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.
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