Retro-Metro Fancy Tuna Casserole

Ingredients

• 1 pounds tuna steaks 
• 1 cup baby peas frozen
• 1  bay leaf 
• 4 tablespoons butter divided
• 16 small button mushrooms thinly sliced
• 1.5 cups chicken stock see 
• 0.5 loaf day-old crusty bread 
• 2 tablespoons flour all-purpose
• 1 leaves parsley to garnish fresh chopped
• 0.5 cup heavy cream 
• 1 tablespoon olive oil -- 1 turn of the pan extra-virgin
• 1 teaspoon peppercorns 
• 1.5 teaspoons poultry seasoning 
• 6 servings salt and pepper 
• 2 large shallots chopped
• 6 servings water 
• 1 cup white wine 
• 1 pound extra-wide egg noodles cooked

Equipment

• bowl
• frying pan
• oven
• whisk
• microwave
• box grater

Directions

1. Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.
2. Place tuna in a skillet and add wine, then water -- just enough to cover fish.
3. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.
4. Heat a large skillet over medium heat.
5. Add oil, 1 turn of the pan, and 2 tablespoons butter--reserve remaining 2 tablespoons butter.
6. Add shallots and mushrooms and season with salt and pepper.
7. Saute gently for 5 minutes.
8. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk.
9. Whisk in stock, then cream. Adjust seasonings.
10. Add peas.
11. Remove cooked, poached tuna to a bowl and flake fish with a fork.
12. Add cooked noodles and tuna to sauce.
13. Remove sauce from heat and transfer mixture to a casserole or serving dish.
14. Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole.
15. Serve immediately.