I haven't always liked fish. In fact, I probably didn't eat actual fish until I was in my 20's. It just wasn't my thing. The only fish I would ever eat was canned tuna. I would have about one tuna sandwich a week or tuna helper on occasion but that was about it.
I've had fresh tuna a few times and I can honestly say I just like it ok. It has to be cooked really well for me to enjoy it. I do eat tilapia, cod, and haddock though not very often. It's funny because my dad loves fish but I could take it or leave it.
I've always liked tuna noodle casserole but I don't like the creamy canned soups that go in it. I also don't like that it's cooked to death in the oven. That's why when I found a skillet version that was made with herb breadcrumbs and a homemade sauce I was all about it.
I really like this fresh twist on the classic. In addition to the homemade sauce it adds in fresh mushrooms, celery, and onions. The entire dish is tossed with egg noodles for a creamy and comforting noodle dish that is made from scratch.
I enjoyed the flavor of the sauce. It was creamy, cheesy, and brightened up with some lemon zest. The noodles were tender while the celery was tender crisp which gave it a little bit of crunch. The breadcrumbs I could have eaten with a spoon! (Ok, lets be honest, I may have actually eaten one or two spoonfuls of the breadcrumbs...for tasting purposes of course.)
So if you enjoy the classic tuna noodle casserole but want a fresh twist on it, give this Tuna in Creamy Sauce over Egg Noodles a try!
- 4 T. butter
- 3 garlic cloves, minced
- 1 c. panko
- ½ lb. mushrooms, chopped
- 2 large shallots, minced
- 3 stalks celery, chopped
- 1 T. fresh thyme, minced
- 1 t. salt
- 1 t. pepper
- 3 T. flour
- ½ c. dry white wine
- 1 c. chicken broth
- ½ c. heavy cream
- 1 t. Dijon mustard
- 2 cans albacore tuna, drained
- 12 oz. egg noodles
- ¾ c. grated Parmesan cheese
- 2 t. lemon zest
- In a large skillet melt 2 tablespoons of butter over medium high heat. Add the garlic and swirl for 1 minute. Add in the breadcrumbs. Cook, stirring often, until toasted. Remove from pan.
- Add the remaining butter to the skillet over medium heat. Add in the mushrooms and cook, stirring occasionally, for 3 minutes.
- Add the shallots, celery, thyme, salt, and pepper. Cook for 3 minutes.
- Whisk in the flour. Cook, whisking constantly, until the flour is absorbed.
- Whisk in the wine, then stock, and bring to a low boil. Cook the sauce, whisking frequently, until it thickens, about 5 minutes.
- Reduce heat to low and stir in the heavy cream and Dijon.
- Add the tuna and mix well.
- Meanwhile, cook and drain the egg noodles according to the package directions. Pour into the skillet with the sauce and tuna. Mix well and cook for 1-2 minutes.
- Remove from heat.
- Mix the Parmesan cheese and lemon zest in with the breadcrumbs and pour half over top of the tuna and noodles. Serve the rest on the tables with the dish.