Transformed Tuna Casserole

This recipe is a modern and sophisticated twist on a classic comfort food.

Frozen or canned tuna is all right if you’re in a hurry, but fresh tuna will make a big difference — the flavor becomes less fishy and has a softer texture.

This is a customizable recipe, so if you’d like to add more cheese or Parmesan, go for it! ….in my opinion, one can never have too much cheese….If you would prefer to use bread crumbs instead of Panko, that would work as well! And to omit the wine, just add that much more broth.

Ingredients

1/2 cup Italian Herb Panko (plain if you prefer)

1-1 1/4 pounds tuna steaks (2 big steaks)

1 tablespoon olive oil

4 tablespoons butter, divided

1 small onion, chopped

1lb button mushrooms, roughly chopped

Salt and pepper

1 1/2 teaspoons ground thyme

1 tsp dried oregano

1 tsp garlic powder

2 tablespoons all-purpose flour

1 1/2 cups chicken stock

1/2 cup heavy cream or half-and-half

1/4 cup white wine

1 cup baby frozen peas

1 pound egg noodles, cooked to al dente

Chopped fresh parsley leaves, to garnish

Instructions

Preheat oven to 425 degrees F.

Place the tuna in a skillet and 1/2 cup broth – or just enough to cover fish. Bring the liquid to a boil.

Reduce the heat to simmer and cover the skillet. Poach the fish for 10 -12 minutes.

Set aside to cool.

Heat a large pot of salted water to boiling and cook the noodles 1 minute less than suggested cooking times on the bag.

Drain and transfer the drained noodles to a large bowl.

Use a fork to flake up the tuna steaks, then set aside.

Heat a large skillet over medium heat. Add olive oil to the pan.

Once it’s shimmering, add the onions, mushrooms, ground thyme, oregano, garlic powder and season with salt and pepper.

Sauté gently for 5-8 minutes or until the mushrooms have released liquids and softened.

Sprinkle in the flour, stirring to incorporate, and cook with the mushrooms, still stirring, for 1 minute. That will take away the “flour” taste and add a bit of nutty flavor.

Whisk in the stock, then the cream.

Adjust the seasonings if needed, then to a simmer until thickened enough to coat the back of a spoon.

Add the wine, whisking for 1 minute.

Remove from heat, add tuna and peas.

Pour the sauce in the pan over the cooked noodles and gently fold it in with the noodles. Mix in 1/2 cup grated parmesan until incorporated.

Transfer mixture to a large (9 x 13) casserole dish. Sprinkle the Panko, remaining 1/2 cup of grated parmesan and cheddar cheese over the top.

Top the casserole with 2 Tbsp of butter, cut into 8 pieces.

Bake the casserole for 10-15 minutes or until the top has browned nicely. Let it rest at least 5 minutes before serving.

Buon Appetito!