| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 servings |
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
Instructions
- Place bread in warm oven, 250 degrees F, 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 825 |
| Total Fat | 36 g |
| Saturated Fat | 17 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 36 g |
| Cholesterol | 166 mg |
| Sodium | 905 mg |
Reviews
Needed a recipe for some leftover (pretty rare) tuna steak. I followed this recipe verbatim except I added 2 tbsp of capers and put casserole in broiler for 3-4 mins to brown breadcrumbs. Finished it wif plenty of Parmesan – result? Delicious! I think capers are great flavor enhancers.
I love using fresh ingredients when making simple recipes. This turned out good. Even though I was not a fan, my husband and 12 year old son thought it was way better than the canned soup version. I added cheese and a lot more seasoning. I only had poultry seasoning on hand and thought that the flavor was too much so I added some other flavors and tweaked it a little. I aslo baked it in the oven for about fifteen minutes so the cheese could melt into it and help the dish to come together. Overall good outcome :
My grandmother made this receipe following the campbells can,at the time I was not a fan of the casserole. However using fresh ingredients many years later, with a new appreciation of the flavor, this brings you back to those days and truley is comfort food.
I have only made this once using the tuna. I used canned tuna packed in olive oil and heated it up with some of the herbs and a little bit of wine. It turned out good, my husband and I enjoyed it. However, I tried it the next time with ground turkey instead and it’s wonderful and easy. We make this all the time now. I also substituted the cream for half and half and you couldn’t tell any difference.
I have made this dish a few times and I love making it. The second time I added a little extra salt and pepper for taste, but this is an awesome dish. ENJOY!!!!
Love most of RRs dishes but this was NOT a winner. Flavorless and bland. Do not recommend
it really lacks on flavor. I substituted Albacore for the tuna steak because of cost. However, it just isn’t flavorful. I’m not a big tuna casserole fan, but my boyfriend is and he Hated it. Sorry Rachael …
Tasted so well
perfect for a low maintenance crowd.
I like this recipe so much that I modified it into a real tuna casserole, baked for 30 minutes uncovered and 15 covered. To do so, I added a couple of eggs as binder and made a traditional bechamel sauce as the base. Also, I added a five sweet piquant peppers, chopped, and a tin of anchovies for additional flavor. The base is good, but this is one that is easy to play with, which is one of the reasons it’s such a good reciple.