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Creamy Tuna with Tarragon and Egg Noodles

Creamy Tuna with Tarragon and Egg Noodles

modified from a Rachael Ray recipe



3/4 lb. whole wheat extra wide egg noodles

1 tbsp. extra virgin olive oil (EVOO)

1 small onion or 1 large shallot, finely chopped

2 tbsp. butter

2 tbsp. all-purpose flour

1 1/2 c. chicken stock

1/2 c. whole milk

1tbsp. Dijon mustard

1/2 tbsp. dried tarragon leaves

2 (6 oz) cans tuna in water, drained and flaked with a fork

1 c. frozen peas, thawed

Freshly ground black pepper


For topping:

1 c. panko bread crumbs

1 tbsp. butter


Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook al dente; they should still have a little bite left to them.


While you are waiting for the water to come to a boil, heat the EVOO in a large skillet over medium heat. Add the onions or shallots to the oil and cook for 3 to 4 minutes, then add the butter to the pan. Once butter has melted, sprinkle in the flour and stir, letting the butter-flour mixture and cook for about 1 minute. Whisk in the stock and cook until it thickens, about 5 minutes. Add the milk and the mustard and bring the mixture back up to a bubble. Turn to low and add the tarragon, tuna and peas. Mix well. Season the sauce with salt and pepper to taste. Drain the noodles and combine with the sauce. Adjust the seasonings if necessary.


To make the topping, melt the tablespoon of butter in a small skillet and add the bread crumbs. Saute until golden brown, about 3-4 minutes.


Serve in a bowl with bread crumbs sprinkled on top.

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Taken on January 14, 2010