Here's a little story about how ahi tuna ended up being a part of tuna tetrazzini, Mags style. Now we all know that ahi tuna is a delicious piece of fish that is meant to be treated with respect and reverence for its unique flavor and it's certainly not typically a piece of fish that is tossed in with pasta and heavy cream. Even Emeril, from whose tuna tetrazzini recipe I modified my own, uses canned tuna.
You see, I have this friend (who shall remain Nanless) who loves fish.... ALL fish. So when she was here last weekend, I thawed three different packages of fish: the ahi tuna, swordfish steaks, and some Mahi Mahi, planning on making the weekend a "fish extravaganza" for her.
Here's how the weekend went down. And I should know better because it's always how the weekend goes down when she visits. We go to McDonald's for breakfast. We drink our lunch and dinner. And then we go to bed.
So after she left on Sunday, hubby and I were left with three packages of thawed fish. We enjoyed the Mahi Mahi on the grill on Sunday night and the swordfish on the grill as well on Monday night. But by now, that tuna had been thawing in the fridge for three days. I knew I had to do something with it or I'd be tossing it. So when I grilled the swordfish, I grilled the tuna too and then I flaked it and refrigerated it to be used in this recipe. I wrote the recipe as I made it (with the ahi tuna) but you most certainly may use canned tuna instead. I know I will the next time I make this. It was absolutely delicious, but the ahi tuna didn't stand out any more than canned tuna would have.
Tuna Tetrazzini (adapted from Emeril)
3 TBSP butter
3 TBSP olive oil
1 onion, diced
1/2 red bell pepper, seeded, diced
kosher salt and pepper
1/4 tsp crushed red pepper flakes
12 ounces white button mushrooms,sliced
2 cloves garlic, minced
2 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
1/4 cup all-purpose flour
1/4 cup white wine
2 cups chicken stock
1 cup heavy cream
3/4 cup half & half
1/4 cup fresh parsley, chopped
1/3 cup grated parmesan cheese
1 lb ahi tuna, grilled and flaked (or three, six ounce cans of solid white tuna, drained and flaked)
12 oz spaghetti, cooked per package instructions, drained
1 sleeve Townhouse or Ritz crackers, crushed
In large pot heat butter and olive oil. Add the onion and red pepper and season with salt, pepper and crushed red pepper flakes. Saute until onions are translucent, 6-7 minutes. Add the mushrooms and saute until they lose their moisture, 8-10 minutes. Add the garlic, thyme and oregano and saute for another minute or two. Sprinkle the flour over all and stir well to combine. Cook for 2-3 minutes, stirring often, so flour loses its raw taste, then add the wine and the chicken stock. Stir well, scraping up any bits on the bottom of the pan. Bring to a boil and add the cream and the half & half. Return to a boil, reduce heat to simmer and cook for about 20 minutes, or until sauce has thickened. Stir in the parsley, parmesan cheese, and tuna. Check sauce and add additional salt and pepper if needed.
Preheat oven to 375 degrees. Spray a 9X13 baking dish with cooking spray.
Combine cooked pasta with sauce and place into prepared dish. Cover with cracker crumbs. Bake for 30 minutes or until browned and bubbly. Serve immediately.
G-baby and his mom and dad were here again this weekend and things got wild when the Buckeyes won BIG. Gavin was king of the house, per usual, and had the crown to prove it.
4 hours ago