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+--- Thread: 90's STYLE TUNA CASSEROLE (/showthread.php?tid=159802)
90's STYLE TUNA CASSEROLE - tubeN2 - 09-21-2004
2 cans (6 to 6 1/2 oz.) water-packed tuna, drained (or 1 lb. fresh skinless, boneless tuna steaks)
2 tablespoons lemon juice (if using fresh tuna)
8 oz. wide egg noodles
4 tablespoons unsalted butter
8 oz. mushrooms, sliced
1/3 cup all-purpose flour
2 cups low-fat milk
2 tablespoons cornstarch
1 bottle (8 oz.) clam juice or 1 cup fish stock
1/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon pepper
1/4 grated nutmeg
2 tablespoons snipped fresh dill or 1 teaspoon dried oregano, crumbled
3 tablespoons breadcrumbs
1. Heat oven to 425°F. Grease shallow 9" casserole. (If using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long. Toss with lemon juice and refrigerate.)
2. Start cooking noodles according to package directions. Meanwhile, melt 1 tablespoon butter in large skillet over medium heat. Add mushrooms and cook without stirring, 1 to 2 minutes, until browned. Stir and add 1 tablespoon water; cook 1 minute until tender.
3. Melt remaining butter in medium saucepan over medium heat. Stir in flour and cook, stirring, 1 minute. Stir in milk and bring to simmer, stirring constantly. Stir together cornstarch, clam juice, and wine. Pour into sauce, stirring constantly; add salt, pepper, and nutmeg. Simmer 2 to 3 minutes until thickened.
4. Combine noodles with sauce, tuna, and mushrooms. Add dill and transfer to casserole; top with breadcrumbs. Bake 20 minutes until bubbly. Let stand 10 minutes before serving. To reheat: If room temperature, bake 20 minutes at 350"F;if cold, 30 minutes.
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