Categories: Casserole, Main Dish, Rachael Ray, Tuna

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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