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Fresh Tuna-Noodle Casserole




Source of Recipe


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Recipe Link: http://www.lotsarecipes.com

List of Ingredients




1 lb. fresh skinless and boneless tuna steaks
2 Tablespoons fresh lemon juice
4 Tablespoons unsalted butter
8 oz. fresh mushrooms, sliced
1/3 cup all-purpose flour
2 cups low-fat or skim milk
2 Tablespoons corn starch
1 bottle (8 oz.) clam juice, or one cup fish stock
1/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
8 oz. wide egg noodles
2 Tablespoons snipped fresh dill, or 1 teaspoon dried oregano, crumbled
1/2 cup crushed potato chips, or 3 Tablespoons bread crumbs

Recipe



Cut the tuna steaks into sticks about 1/2 inch thick and 1 1/2 to 2 inches long. Combine in a nonreactive dish with the fresh lemon juice and marinate in the refrigerator while you continue. (Tricia's note: You COULD substitute two 6 ounce cans of tuna, drained, for the fresh, in which case
you wouldn't need to marinate.)

Preheat the oven to 425º and lightly oil an 8 or 9 inch shallow casserole.
Bring a large saucepan of salted water to a boil.

Meanwhile, melt 1 Tablespoon of the butter in a large skillet over moderate heat. Add the mushrooms and brown, without stirring, for 1 to 2 minutes.
Stir and add about 1 Tablespoon of water; cook about 1 minute longer, until tender.

Melt the remaining 3 Tablespoons butter in a medium saucepan over moderate heat. Stir in the flour and cook, stirring, for a minute or two. The mixture will be dry. Pour in the milk; bring to a simmer, stirring constantly.

In a bowl, stir together the cornstarch, clam juice, and wine. Pour into the sauce, stirring. Add the salt, nutmeg, and pepper. Simmer for 2 to 3 minutes, to thicken.

Drop the noodles into boiling water. Stir until the boil returns; boil until tender, 8 to 10 minutes. Drain.

Combine noodles with the sauce, tuna, and mushrooms. Add the dill or oregano and turn into the prepared casserole; top with potato chips or bread crumbs.

Bake in the top third of the oven for 18 to 20 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.

Variations: Use swordfish, monkfish or mako shark in place of tuna. Add 1/4 cup chopped roasted red pepper or pimiento.

To reheat: From fridge, bake at 350º for abut 30 minutes.

From: "Jim Fobel's Casseroles; Tasty Recipes for Everyday Living and Casual Entertaining," by Jim Fobel.