Ahi Tuna, Noodle and Vegetable Skillet Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Ahi Tuna, Noodle and Vegetable Skillet Casserole calories by ingredient
Introduction
Healthy - based on a Rachel Ray recipe made even more yummy! Healthy - based on a Rachel Ray recipe made even more yummy!Number of Servings: 8
Ingredients
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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 Lime
1-1/2 cup, grated Carrots, raw
1 large stalk Celery, raw, diced
1/2 cup chopped Fresh Chives or sweet onion
3 cloves Garlic, minced
1 cup, pieces or slices Mushrooms, fresh
1 cup (8 fl oz) plain drinking Water
1 tsp Dijon Mustard
1 tbsp Extra Virgin Olive Oil
1/2 cup Cooking White Wine
1 tsp Better than Bullion (Chicken)
3 Tbsp Almond Flour
12 ounces of Farfalle (BowTie) pasta
1 cup Parsley, Fresh, chopped
1/4 tsp Sea Salt or Fine Salt
1 cup breadcrumbs
12 ounces Ahi Tuna (frozen steaks defrosted)
Tips
have all your ingredients washed, chopped and ready to use. everything comes together at the end, be patient and take your time, the results are worth it.
Directions
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
Member Ratings For This Recipe
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ZRIE014
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CD1987279
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ROSSYFLOSSY
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EVILCECIL