Creamy Tarragon Tuna Over Egg Noodles

by Cate on September 28, 2007

There are some recipes that just seem to be a rite of passage. Whether or not you put them into your regular rotation, we all seem to make them as we’re just starting to cook. Tuna Casserole being one of them, but believe it or not, I’ve never made it.

On a recent episode of Rachael Ray’s talk show, she made an updated version of tuna casserole and, having all the ingredients on hand, it made for an ideal weeknight dinner. Is it a wow? No. Does it make a good, relatively healthy, easy meal to put together on a harried weeknight when time is short? Absolutely. And a bonus? With a well-stocked pantry, you likely have all the ingredients on hand already.

A year ago today… I heart Target.
Two years ago today… Supper Club recap.

Creamy Tarragon Tuna Over Egg Noodles
Recipe courtesy of Rachael Ray

1 bag egg noodles (about 12 ounces)
2 tablespoons butter
2 tablespoons flour
1 1/2 cup seafood or chicken stock
1/2 cup half and half (she said use any dairy you have on hand, I used milk)
2 teaspoons Dijon mustard
3 sprigs tarragon, leaves removed from the stem, then roughly chopped
1 can Italian tuna (about 6 ounces), packed in EVOO, drained
salt
freshly ground black pepper

Yields: 4 servings

Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the egg noodles and cook according to the package instructions.

While you are waiting for the water to come to a boil, place a large skillet over medium heat and melt the butter. Once the butter has melted, sprinkle the flour in the pan and stir while letting the butter flour mixture cook for about 1 minute.
Whisk in the seafood or chicken stock and let the liquid cook until it has slightly thickened, about 5 minutes. Add the half and half and the mustard and bring the mixture back up to a bubble.

Turn to low and keep warm until the noodles are cooked. Once they are cooked, add the chopped tarragon, tuna, the cooked noodles and season with salt and pepper. Combine everything allowing the ingredients to heat through.

Cate’s Notes: I needed to add a bit more of flour to the end sauce result to get the right consistency.

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{ 5 comments… read them below or add one }

Claire September 28, 2007 at 1:15 am

I think chicken tetrazinni was that dish for me…one of the first time I made it, though, my friend and I put the spaghetti in the water before it started boiling. Needless to say, we ended up with a big GLOB of noodles. Kind of funny!

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Kelly Mahoney September 28, 2007 at 5:51 pm

It’s just now starting to get cool and I’d love to have this dish.

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Cynthia September 29, 2007 at 8:42 pm

Love egg noodles and this simple, tasty dish of yours is inviting.

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Alisha September 30, 2007 at 4:54 pm

I haven’t had tuna casserole in years. I bet if I tried it no one in the house would eat it! How did Nicholas like it?

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Cate September 30, 2007 at 5:30 pm

Claire – Chicken Tettrazini is another classic. I remember my mom making that one growing up. :)

Kelly and Cynthia – love comfort food – perfect time of year for it.

Alisha – he wouldn’t go near it. Suspecting that would happen, I saved cooked noodles on the side for him and he had plain buttered noodles. :)

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