Tuna Tetrazzini (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Ingredients:
1 1/2 cups chopped onions |
1/2 cup chopped red bell peppers |
7 tablespoons unsalted butter |
1 teaspoon minced garlic |
1 pound white button mushrooms, ends trimmed, sliced |
1 1/2 teaspoons essence, recipe follows |
1/2 teaspoon chopped fresh thyme leaves |
1/4 cup all-purpose flour |
1/4 cup dry white wine |
2 cup chicken stock |
1 3/4 cups heavy cream |
12 ounces wide egg noodles |
3 (6-ounce) cans solid white tuna, drained and broken up |
1 tablespoon chopped fresh parsley leaves |
1 1/2 teaspoons salt |
3/4 teaspoon freshly ground black pepper |
1/3 cup freshly grated parmesan |
1 (5 1/2-ounce) bag potato chips, crushed |
Directions:
1. Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
2. Preheat the oven to 375 degrees F.
3. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
4. When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. 2 1/2 tablespoons paprika
7. 2 tablespoons salt
8. 2 tablespoons garlic powder
9. 1 tablespoon black pepper
10. 1 tablespoon onion powder
11. 1 tablespoon cayenne pepper
12. 1 tablespoon dried oregano
13. 1 tablespoon dried thyme
14. Combine all ingredients thoroughly.
15. Yield: 2/3 cup
16. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
17. Published by William and Morrow, 1993.
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