Creamy Tuna, Kale, and Broccoli Casserole
- Serves 4
- Prep Time 20-30 Minutes
The perfect creamy casserole for a cozy night in.
Ingredients
Place a large pot of salted water on high heat and bring to a boil. Add egg noodles and cook to al dente. Drain well and add 2 tablespoons of olive oil. Coat all the noodles with the olive oil Set aside and keep warm.
Heat a large skillet over medium heat. Season tuna with salt and pepper. Add canola oil and butter to the pan. Once butter is melted add shallots, mushrooms and garlic season with salt and pepper. Sauté until shallots become translucent, approx. 5-8 minutes. While sautéing, in a separate bowl mix together Parmesan, olive oil, and panko.
Place seasoned tuna steak on top of the mushrooms and shallots; add wine and bay leave, cover with a lid and steam tuna for 10 minutes. The tuna steak should be medium well at this point. Remove tuna from the pan and set aside on a plate to cool (Flake with a fork once cooled). In the same pan over medium heat add the broccoli florets, kale and Herb de Provence to the steaming liquid. Cook the broccoli and kale in the liquid until almost all the liquid has evaporated, approx. 7 minutes.
Stir in flour and deglaze with chicken stock. Turn heat to low and slowly begin to whisk in milk (Be sure to add the milk in a very slow steady stream and whisk vigorously to prevent lumps).
Once the milk has been added, slowly bring to a boil. Add egg noddle’s, and cook for an additional 3 minutes over low heat. Add flaked tuna; mix thoroughly and transfer into a casserole dish. Cover with breadcrumb mixture and bake at 475 for 10-12 min until golden brown.