Deconstructed Tuna Noodle Casserole
I’ve never been a fan of combining cans of processed and sodium-laden soup and vegetables to create an allegedly flavorful dish or casserole. From the glory days of canning in the 50s came numerous staple casserole recipes that hold tradition to this very day. Holidays still call for the green bean casserole where the soggy beans get creamed year after year. And then there’s the all-time favorite tuna noodle casserole which is the feature of this blog post. I wanted to elevate this dish from the tuna can to the sauté pan by creating something healthier with pure ingredients, while maintaining a resemblance to the original texture and flavor profile.
I replaced the fully cooked canned or pouch tuna in favor of fresh ahi tuna lightly seared with a rare center. The tuna is served separate from the noodle mixture to complement it on the plate rather than mix it together. The canned cream of mushroom was replaced by sautéing fresh cremini mushrooms and adding them to a béchamel (white) sauce. It was given an Italian accent by adding Marsala wine at the end of the cooking time, which pairs nicely with the mushrooms. Instead of using the flabby and flimsy egg noodles, I opted for gemelli pasta which adds an elegant firmer texture as the noodle part of the experience.
What You Need (Serves four)
1/3 cup all-purpose flour 6 Tbs. unsalted butter (divided) 3 cups whole milk (cold or warm) 8 oz. sliced cremini mushrooms ½ cup Marsala wine 8 oz. gemelli pasta 4 ahi tuna filets (4 oz. each)* ¾ cup Panko breadcrumbs Olive oil Kosher salt
*Just before you start your preparation, remove the tuna steaks from the refrigerator and let them take the chill off on the counter at room temperature.
How it's Done
Add three tablespoons of the butter to a sauce pan over medium high heat. When the butter has melted, add the flower and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in the milk and stir constantly until heated through and thickened, about 5 minutes and set aside.
Bring 4-6 quarts of water to a boil and add 1-2 tablespoons of kosher salt. Add gemelli and boil about 12 minutes until al dente (firm to the bite).
While pasta is boiling, melt two tablespoons of butter and a dash of olive oil in a sauce pan (hot enough to hear a sizzle). Add mushrooms and sauté until softened and browned. Add Marsala wine and simmer 2-3 minutes.
Reheat béchamel sauces, add mushroom mixture and stir to combine.
When pasta has cooked, drain and return to pot. Add béchamel and mushroom mixture to the pasta and stir to combine. Cover and keep warm in the oven at the lowest setting. At this point, place four oven-safe serving plates in the oven.
Melt one tablespoon of butter in a large skillet along with a tablespoon of olive oil. Make sure you get the butter and oil hot so the panko won’t get soggy when you add it to the skillet. Sauté the panko until golden brown and transfer to a bowl.
Wipe out your already heated skilled and return the burner set to medium high. Add two tablespoons of olive oil. When just shimmering, swirl the oil and then add the tuna steaks. Cover the skillet and sear tuna for two minutes. Flip the tuna steaks and sauté covered for another minute and a half. Remove immediately and place on a large serving plate.
Plating
Remove warmed plates and pasta from the oven. On a cutting board, split the tuna segments with a knife along the grain into thin slices and place them on the plates. Add the gemelli and mushroom mixture to each plate and garnish with panko breadcrumbs and chopped Italian parsley, if desired. Enjoy!
Wine Pairing
For context on Greg's recommendation, see his latest Wine Mixology Detour post.
