Retro-Metro Fancy Tuna Casserole (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1/2 loaf day-old crusty bread or 2 crusty day-old rolls |
1 to 1 1/4 pounds tuna steaks, 1-inch thick -- 2 big steaks |
1 cup white wine |
water |
1 bay leaf |
1 teaspoon peppercorns |
1 tablespoon extra-virgin olive oil -- 1 turn of the pan |
4 tablespoons butter, divided |
2 large shallots, chopped |
16 small button mushrooms, thinly sliced |
salt and pepper |
1 1/2 teaspoons ground thyme or poultry seasoning |
2 tablespoons all-purpose flour |
1 1/2 cups chicken stock |
1/2 cup heavy cream or half-and-half |
1 cup baby frozen peas |
1 pound extra-wide egg noodles, cooked to al dente or 12 ounces, 1 box, egg fettuccini |
chopped fresh parsley leaves, to garnish |
Directions:
1. Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.
2. Place tuna in a skillet and add wine, then water - just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.
3. Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter-reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.
4. Remove cooked, poached tuna to a bowl and flake fish with a fork.
5. Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.
6. Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.
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