CAJUN TUNA CASSEROLE

CAJUN TUNA CASSEROLE image

Categories Fish

Yield 8 servings

Number Of Ingredients 23

8 oz. Dry Farfalle pasta
12 oz. fresh or frozen (thawed) tuna steaks
2 tbsp Cajun Seasoning
2 tbsp extra virgin olive oil
For The Sauce -
4 tbsp unsalted butter
8 oz. sliced button mushrooms
1 cup diced onion
3/4 cup diced celery
2 tsp minced garlic
1/2 tsp dried thyme leaves
1/4 tsp cayenne pepper
1/4 cup all-purpose flour
1/4 cup dry sherry
1 tbsp low-sodium soy sauce
3 cups milk
1 jar sliced pimientos, drained (4 oz.)
1/4 cup shredded parmesan cheese
kosehr salt and black pepper to taste
For the Topping -
1 tbsp extra virgin olive oil
1 cup fresh bread crumbs
2 tbsp minced fresh parsley

Steps:

Preheat oven to 350. Coat a 3 qt casserole dish with non-stick spray. Cook farfalle in a pot of boiling water according to package. Drain pasta and set aside. Pat tuna dry with paper towels. Sprinkle Cajun seasoning over both sides of steak. Heat 2 tbsp olive oil in a skillet over medium heat; add tuna. Cook until tuna is blackened about 2 minutes per side. When tuna is cool break into chunks. Melt butter in large non-stick skillet over medium heat. Add mushrooms, garlic, onion, celery thyme and cayenne. Cook stirring until vegetables are tender about 5 minutes. Stir in flour and cook 1 minute. Add sherry and soy sauce, cook until liquid evaproates. Whisk in milk bring mto boil, cook until sauce thisckens 2-3 minute4s. Stir in pimientos and parmesan. Combine farfalle, sauce and tuna in large bowl, season with slat and pepper pour into prepared dish. Heat 1 tbsp oil in skillet add crumbs toast until brown. Stir in parsley, spread crumbs over tuna mixture bake until brown 30 minutes.