| Tuna Egg Noodle Recipe | Tuna Egg Noodle Recipe Ingredients:- 2 cans 6oz each Tuna in water - drained and flaked with a fork
- 3/4 lb Wide Egg Noodles
- 1 tablespoon Extra Virgin Olive Oil
- 1 Large Shallot - finely chopped
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 1 1/2 cups Chicken Stock
- 1/2 cup Half-and-Half
- 1 tablespoon Dijon Mustard
- 4 Leaves Tarragon Sprigs, chopped
- 1 cup Frozen Peas - thawed
- Freshly Ground Black Pepper
- 1 slice Whole Wheat Bread
- Salt
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Time: 40 min
Serves: 4
| Tuna Egg Noodle Recipe Instructions:Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook al dente.
While you are waiting for the water to come to a boil, heat the extra virgin olive oil in a large skillet over medium heat.
Add the shallots to the oil and cook for 3 to 4 minutes, then add the butter to the pan. Once the butter has melted, sprinkle in the flour and stir, letting the butter-flour mixture cook for about 1 minute.
Whisk in the stock and cook until it thickens, about 5 minutes. Add the half-and-half or 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.
Place the bread slice in a food processor and grind into medium crumbs. In a dry skillet, toast the crumbs until browned and crunchy.
Drain the noodles and combine with the sauce. Adjust the seasonings, top with the crumbs, and serve.
| Tuna Egg Noodle Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Tuna Egg Noodle Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Fish generally goes well with white wine
- A healthy alternative to meat dishes
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Fish Recipes Index
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