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10/14: Retro-Metro Fancy Tuna Casserole & Salad w Tangy Tomato-Tarragon Dressing

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Retro-Metro Fancy Tuna Casserole

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 6 servings

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

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.

Iceberg Lettuce Salad with Tangy Tomato-Tarragon "French" Dressing

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Yield: 6 servings

1/2 large head iceberg lettuce, chopped

1 cup shredded carrots

1/2 pint cherry or grape tomatoes

2 tablespoons white wine vinegar

2 teaspoons sugar

1 tablespoon tomato paste

2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried

1/3 cup extra-virgin olive oil, eyeball it

Salt and pepper

Place lettuce in salad bowl and top with carrots and cherry tomatoes. In a bowl, combine vinegar and sugar, then whisk in tomato paste. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve.

 

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