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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.
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.