Retro-Metro Fancy Tuna Casserole - cooking recipe

Ingredients

1/4 loaf day-old crusty bread
salt
fresh ground black pepper
1/2 lb extra-wide egg noodles
1 lb tuna steak
1 cup white wine
1 bay leaf
peppercorn (a few)
1 tablespoon extra virgin olive oil
4 tablespoons butter
1 large shallot, chopped
8 -10 white mushrooms, thinly sliced
1 teaspoon ground thyme or 1 teaspoon poultry seasoning
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream or 1/2 cup half-and-half
1/2 cup frozen baby peas
chopped fresh flat leaf parsley, for garnish

Preparation

Place bread in a toaster oven on medium heat to dry and toast, 20 minutes.
Bring a large pot of water to a boil; add salt, then pasta; cook to al dente; drain.
Place tuna in a small skillet; add in wine and just enough water to cover fish.
Add bay leaf and peppercorns; bring liquids to a boil; decrease heat to simmer and cover skillet.
Poach fish 12 minutes.
Meanwhile, heat a large deep skillet over medium heat; add in olive oil and 2 tablespoons butter.
Add in shallots and mushrooms; season with salt and pepper; saute gently for 5 minutes.
Sprinkle in thyme and flour; cook 1 minute, stirring with a whisk; whisk in chicken broth, then cream.
Adjust seasonings; add in peas.
Remove cooked, poached tuna to a bowl; flake fish with a fork.
Add cooked noodles and tuna to the sauce; remove sauce from heat and transfer mixture to a casserole dish.
Use the biggest holes on a box grater to grate the bread into large crumbs.
Melt remaining 2 tablespoons butter in a small cup in the microwave and pour melted butter over breadcrumbs.