Cajun Tuna Casserole

• 8 oz. Dry Farfalle pasta
• 12 oz. fresh or frozen (thawed) tuna steaks
• 2 tbsp Cajun Seasoning
• 2 tbsp extra virgin olive oil
• For The Sauce -
• 4 tbsp unsalted butter
• 8 oz. sliced button mushrooms
• 1 cup diced onion
• 3/4 cup diced celery
• 2 tsp minced garlic
• 1/2 tsp dried thyme leaves
• 1/4 tsp cayenne pepper
• 1/4 cup all-purpose flour
• 1/4 cup dry sherry
• 1 tbsp low-sodium soy sauce
• 3 cups milk
• 1 jar sliced pimientos, drained (4 oz.)
• 1/4 cup shredded parmesan cheese
• kosehr salt and black pepper to taste
• For the Topping -
• 1 tbsp extra virgin olive oil
• 1 cup fresh bread crumbs
• 2 tbsp minced fresh parsley

1. Preheat oven to 350. Coat a 3 qt casserole dish with non-stick spray. Cook farfalle in a pot of boiling water according to package. Drain pasta and set aside. Pat tuna dry with paper towels. Sprinkle Cajun seasoning over both sides of steak. Heat 2 tbsp olive oil in a skillet over medium heat; add tuna. Cook until tuna is blackened about 2 minutes per side. When tuna is cool break into chunks. Melt butter in large non-stick skillet over medium heat. Add mushrooms, garlic, onion, celery thyme and cayenne. Cook stirring until vegetables are tender about 5 minutes. Stir in flour and cook 1 minute. Add sherry and soy sauce, cook until liquid evaproates. Whisk in milk bring mto boil, cook until sauce thisckens 2-3 minute4s. Stir in pimientos and parmesan. Combine farfalle, sauce and tuna in large bowl, season with slat and pepper pour into prepared dish. Heat 1 tbsp oil in skillet add crumbs toast until brown. Stir in parsley, spread crumbs over tuna mixture bake until brown 30 minutes.

pasta, tuna, cajun seasoning, extra virgin olive oil, butter, button mushrooms, onion, celery, garlic, thyme, cayenne pepper, allpurpose, sherry, soy sauce, milk, pimientos, parmesan cheese, kosehr salt, extra virgin olive oil, bread crumbs, parsley

Taken from www.epicurious.com/recipes/member/views/cajun-tuna-casserole-50119590 (may not work)