CREAMY TUNA WITH TARRAGON AND EGG NOODLES
Yum-o! The Family Cookbook
by Rachael Ray
A new takes on the good ol' Tuna Casserole - hold the canned condensed soup, please! Serve with a green salad for a super tuna supper.
The Itty Bitties Can:
• drain tuna and flake
• make bread crumbs
• 3/4 pound extra-wide egg noodles
• 1 tablespoon EVOO (extra-virgin olive oil)
• 1 small oniuil or 1 large shallot, finely chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups chicken stock
• 1/2 cup half-and-half or whole milk
• 1 tablespoon Dijon musiard
• Leaves from 3 to 4 tarragon sprigs, chopped
• 2 (6-ounce) cans tuna in water, drained and flaked with a fork
• 1 cup frozen peas, thawed
• Freshly ground black popper
• 1 slice whole-wheat bread
Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook al dente; they should still have a little bite left to them.
While you are waiting for the water to come to a boil, heat the EVOO in a large skillet over medium heat. Add the onions or shallots to the oil and cook for 3 to 4 minutes, then add the butter to the pan. Once the butter has melted, sprinkle in the flour and stir, letting the butter-flour mixture cook for about 1 minute. Whisk in the stock and cook until it thickens, about 5 minutes. Add the half-and-half or milk and the mustard and bring the mixture back up to a bubble. Turn to low and add the tarragon, tuna, and peas. Mix well. Season the sauce with salt and pepper to taste.
Place the bread slice in a food processor and grind into medium crumbs. In a dry skillet, toast the crumbs until browned and crunchy.
Drain the noodles and combine with the sauce. Adjust the seasonings, top with the crumbs, and serve.