I'm sure most of us remember our parents making tuna noodle casserole, maybe even from a box mix, canned tuna, cream of mushroom soup and in my case, my mom would put crumbled potato chips on top.
I decided to upgrade this a bit and make it fancy. Now this could be a seafood course for a fancy dinner or a main course for a dinner when you want something nostalgic but fancy.
Tuna Noodle Casserole
(makes dinner for 4)
2# albacore tuna loin, trimmed
1# pasta of choice
1/2# of mushrooms (I used morels)
2 cups heavy cream
2 tablespoons mushroom powder (finely ground dehydrated mushrooms)
1 cup mushroom-flavored soy (available at Asian markets)
1 teaspoon of minced garlic
1/2 cup crispy shallots (available at Asian markets)
1 tablespoon butter
2 tablespoons olive oil
Salt and pepper to taste
Parsley as garnish
2 hours before you're ready to start cooking dinner, mix together mushroom soy and mushroom powder. Coat tuna loin with soy/mushroom powder mixture. Wrap in plastic wrap and place in fridge for 2 hours. Don't let marinade sit on tuna for more than 2 hours, the soy is very salty and will start to make "jerky" out of the tuna.
Cook pasta al dente per package instructions and then cool completely.
In large saute pan, add butter over medium high heat. When butter is melted and slightly frothy, add mushrooms and saute until slightly caramelized and all the liquid has been evaporated. Add garlic and saute until fragrant. Add heavy cream and reduce by 1/2.
In large heavy bottom saute pan, add olive oil over medium high heat. When oil is almost smoking add tuna and sear on all sides. Continue to cook until desired temp, rare to medium rare is best. Remove from pan and allow to rest.
Add pasta to cream sauce and toss to coat, adjust seasoning with salt and pepper. Place pasta on plate, top with tuna sliced, garnish with crispy shallots and parsley.