FRESH TUNA CASSEROLE RECIPES RECIPES

Steps:

• In a large skillet, heat 1 tbsp. olive oil, one turn of the pan. Melt in 2 tbsp. butter. Add the crushed garlic and swirl for a minute. Add the breadcrumbs. Cook, stirring often, until toasted and golden. Transfer to a bowl. Wipe out the skillet. 
• Bring a large pot of water to a boil for the noodles. 
• Heat the same skillet over medium-high to high. Season the tuna with salt and pepper. Add the remaining 1 tbsp. oil, one turn of the pan, to the skillet. Add the tuna. Cook just until cooked through, about 2 minutes per side. Place the tuna on a plate. 
• Reduce heat a little. Add the remaining 4 tbsp. butter to the skillet. When it melts, add the mushrooms. Cook, stirring occasionally, until browned, 2 to 3 minutes. Add the shallots, celery, thyme, bay leaf, and the chopped garlic; season with salt. Cook, stirring often, until the shallots soften, 2 to 3 minutes more. Whisk in the flour. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk in the wine, then the stock, and bring to a bubble. Cook the sauce, whisking often, until it thickens a bit, about 4 minutes. Reduce heat to low. Stir in the cream and Dijon. Season the sauce with white pepper and salt. 
• Using a fork, flake the tuna into small pieces. 
• Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Reserve 1/2 cup of the starchy cooking water, then drain the noodles. 
• Mix the cheese, parsley, and lemon zest into the breadcrumbs. 
• Add the tuna and noodles to the sauce. Toss, thinning the sauce with the starchy cooking water if it gets too thick. Stir in the lemon juice and remove the bay leaf. 
• Serve in shallow bowls. Top with the garlicky breadcrumbs.

Steps:

• Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
• In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
• Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
• Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.