Retro-Metro Fancy Tuna Casserole

Recipe Ingredients

1/2		Loaf day-old crusty bread
		= (or 2 crusty day-old rolls)
1 1/4 lbs	567g / 20oz	Tuna steaks, 1" thick - (2 big steaks)
1 cup	237ml	White wine
		Water - as needed
1		Bay leaf
1 teaspoon	5ml	Peppercorns
1 tablespoon	15ml	Extra-virgin olive oil
4 tablespoons	60ml	Butter - divided
2 tablespoons	30ml	Shallots - chopped (large)
16 tablespoons	240ml	Button mushrooms - thinly sliced (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 teaspoons	7.5ml	Ground thyme
		= (or poultry seasoning)
2 tablespoons	30ml	All-purpose flour
1 1/2 cups	355ml	Chicken stock
1/2 cup	118ml	Heavy cream or half-and-half
1 cup	237ml	Baby frozen peas
1 lb	454g / 16oz	Extra-wide egg noodles - cooked al dente
		= (or 12-oz box egg fettuccini)
		Chopped fresh parsley leaves - to garnish

Recipe Instructions

Place bread in warm oven, 250 degrees, to dry and toast, 20 minutes.

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.

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.

Remove cooked, poached tuna to a bowl and flake fish with a fork.

Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.

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.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E21) - from the TV FOOD NETWORK

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