Retro-Metro Fancy Tuna Casserole

• 1/4 loaf day-old crusty bread
• salt
• fresh ground black pepper
• 1/2 lb extra-wide egg noodles
• 1 lb tuna steak
• 1 cup white wine
• 1 bay leaf
• peppercorn (a few)
• 1 tablespoon extra virgin olive oil
• 4 tablespoons butter
• 1 large shallot, chopped
• 8 -10 white mushrooms, thinly sliced
• 1 teaspoon ground thyme or 1 teaspoon poultry seasoning
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream or 1/2 cup half-and-half
• 1/2 cup frozen baby peas
• chopped fresh flat leaf parsley, for garnish

1. Place bread in a toaster oven on medium heat to dry and toast, 20 minutes.
2. Bring a large pot of water to a boil; add salt, then pasta; cook to al dente; drain.
3. Place tuna in a small skillet; add in wine and just enough water to cover fish.
4. Add bay leaf and peppercorns; bring liquids to a boil; decrease heat to simmer and cover skillet.
5. Poach fish 12 minutes.
6. Meanwhile, heat a large deep skillet over medium heat; add in olive oil and 2 tablespoons butter.
7. Add in shallots and mushrooms; season with salt and pepper; saute gently for 5 minutes.
8. Sprinkle in thyme and flour; cook 1 minute, stirring with a whisk; whisk in chicken broth, then cream.
9. Adjust seasonings; add in peas.
10. Remove cooked, poached tuna to a bowl; flake fish with a fork.
11. Add cooked noodles and tuna to the sauce; remove sauce from heat and transfer mixture to a casserole dish.
12. Use the biggest holes on a box grater to grate the bread into large crumbs.
13. Melt remaining 2 tablespoons butter in a small cup in the microwave and pour melted butter over breadcrumbs.

bread, salt, fresh ground black pepper, extrawide egg noodles, tuna steak, white wine, bay leaf, peppercorn, extra virgin olive oil, butter, shallot, white mushrooms, ground thyme, flour, chicken broth, heavy cream, frozen baby peas, flat leaf parsley

Taken from www.food.com/recipe/retro-metro-fancy-tuna-casserole-222100 (may not work)