Gourmet Tuna and Wild Mushroom Casserole

This recipe is a celebration of top-quality ingredients, featuring fresh tuna steaks and a medley of earthy wild mushrooms, all brought together in a creamy, indulgent casserole. It’s a dish that combines elegance and comfort, making it perfect for special occasions or when you simply want to treat yourself to a gourmet meal at home.

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6

Ingredients:

• 1 lb. Fresh tuna steaks (1-inch thick)
• ½ loaf day-old breadcrumbs
• 1 lb. Extra-wide egg noodles, cooked to al dente
• 4 tbsp. Grass-fed butter, divided
• 2 tbsp. All-purpose flour
• 1 cup White wine
• 1 cup Water
• 1 tsp. Peppercorns
• 1 Bay leaf
• 1 tbsp. Extra-virgin olive oil
• 16 Small button mushrooms, thinly sliced
• 2 Large shallots, chopped
• 1 ½ cups Chicken stock
• ½ cup Heavy cream
• 1 cup Frozen peas
• 1 ½ tsp. Ground thyme
• Crushed Himalayan pink salt and cracked black pepper to taste
• Chopped fresh parsley leaves for garnish

Instructions:

1. Preheat the oven to 250°F and toast the bread until it turns golden and crispy. Set it aside.
2. In a skillet over medium-high heat, pour in the white wine and water. Let it simmer until the liquid reduces by half. Add the peppercorns and bay leaf. Lower the heat and gently place the fresh tuna steaks in the poaching liquid. Poach the tuna for about 12 minutes until it becomes tender. Once done, remove the tuna and set it aside.
3. Heat another skillet over high heat. Add the extra-virgin olive oil and half of the butter. Toss in the sliced mushrooms and chopped shallots. Sauté them for approximately 3 minutes until they become soft and fragrant. Season with a pinch of salt and pepper. Sprinkle in the all-purpose flour and ground thyme, then whisk in the chicken stock and heavy cream. Stir continuously for about 1 minute and incorporate the frozen peas.
4. Transfer the poached fresh tuna steaks to a plate and gently flake them apart using a fork. Add the cooked extra-wide egg noodles to a large casserole dish. Combine the flaked tuna, sautéed mushroom mixture, and other ingredients in the dish. Crumble the toasted breadcrumbs over the top and season the casserole with salt and pepper to taste.
5. Place the casserole dish in the oven and bake it for a short while, just until everything is heated through. Serve your flavorful fresh tuna casserole garnished with chopped fresh parsley leaves.

• Calories: 450 kcal
• Protein: 25g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 4g

Please note that these values are approximate and can vary based on the specific ingredients used.

Cooking Tips:

• Use day-old breadcrumbs for added crunchiness.
• Adjust the seasoning with salt and pepper to suit your taste.