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Tuna Tetrazzini

1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 TBSP. unsalted butter
1 tsp. minced garlic
1 lb. white button mushrooms, ends trimmed, sliced
1 1/2 tsp. ceole seasoning, recipe follows
1/2 tsp. chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cup chicken stock
1 3/4 cups heavy cream
12 oz. wide egg noodles
1 1/2 lbs. tuna
1 TBSP. chopped fresh parsley leaves
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
1 (5 1/2 oz.) bag potato chips, crushed

Creole Seasoning:
2 1/2 TBSP. paprika
2 TBSP. salt
2 TBSP. garlic powder
1 TBSP. black pepper
1 TBSP. onion powder
1 TBSP. cayenne pepper
1 TBSP. dried oregano
1 TBSP. dried thyme

Prepare creole seasoning by combining all ingredients thoroughly.
Saute the onions and bell peppers in 6 TBSP. butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes.
Add the garlic and cook for 2 minutes, stirring.
Add the mushrooms, creole seasoning and thyme.
Cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
Sprinkle with the flour and cook, stirring, for 2 minutes.
Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes.
Add the heavy cream and bring to a boil.
Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes.
Drain in a colander and set aside.
Butter a 9x13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined.
Transfer to the prepared casserole and top with the potato chips.
Bake uncovered until bubbly and golden brown, about 30 minutes.
Serve immediately.

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