Ahi Tuna, Noodle and Vegetable Skillet Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp Butter, salted 3/4 cup Parmesan Cheese, grated 1/2 cup Sour Cream 1 large whole Bay Leaf 1/2 tsp Pepper, black 1 Tbsp Thyme, fresh Zest of one large Lemon or Lime1-1/2 cup, grated Carrots, raw 1 large stalk Celery, raw, diced1/2 cup chopped Fresh Chives or sweet onion3 cloves Garlic, minced1 cup, pieces or slices Mushrooms, fresh 1 cup (8 fl oz) plain drinking Water1 tsp Dijon Mustard 1 tbsp Extra Virgin Olive Oil 1/2 cup Cooking White Wine 1 tsp Better than Bullion (Chicken) 3 Tbsp Almond Flour12 ounces of Farfalle (BowTie) pasta1 cup Parsley, Fresh, chopped1/4 tsp Sea Salt or Fine Salt 1 cup breadcrumbs 12 ounces Ahi Tuna (frozen steaks defrosted)
Preparation
1. In a large skillet, heat 1 tbsp. olive oil, and Melt in 2 tbsp. butter. Add the half the garlic and swirl for a minute. Add the breadcrumbs. Cook, stirring often, until toasted and golden. Transfer to a bowl. Wipe out the skillet.
2. Bring a large pot of water to a boil for the noodles. cook noodles until 1 minute shy of the package directions. Reserve 1/2 cup of the starchy cooking water, then drain the noodles.
3. Heat a large skillet or large pot 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.
4. Reduce heat a little. Add the remaining one 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.
5. Using a fork, flake the tuna into small pieces.
6. Mix the cheese, parsley, and lemon zest into the breadcrumbs.
7. 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. Top with the garlicky breadcrumbs.
Serving Size: Makes 8 big dinner size portions
1. In a large skillet, heat 1 tbsp. olive oil, and Melt in 2 tbsp. butter. Add the half the garlic and swirl for a minute. Add the breadcrumbs. Cook, stirring often, until toasted and golden. Transfer to a bowl. Wipe out the skillet.
2. Bring a large pot of water to a boil for the noodles. cook noodles until 1 minute shy of the package directions. Reserve 1/2 cup of the starchy cooking water, then drain the noodles.
3. Heat a large skillet or large pot 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.
4. Reduce heat a little. Add the remaining one 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.
5. Using a fork, flake the tuna into small pieces.
6. Mix the cheese, parsley, and lemon zest into the breadcrumbs.
7. 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. Top with the garlicky breadcrumbs.
Serving Size: Makes 8 big dinner size portions
Nutritional Info Amount Per Serving
- Calories: 433.1
- Total Fat: 15.0 g
- Cholesterol: 47.9 mg
- Sodium: 628.8 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 5.5 g
- Protein: 25.3 g
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