I developed this recipe for a contest on an international chef's message board. The challenge was to create the most labor intensive recipe for a standard dish using the most expensive ingredients possible. I replaced the standard peas with green beans (haricot verts) because one member mentioned she didn't like peas in her tuna casserole.
New Age Tuna Noodle Casserole
Ingredients:
- ½ cup soy sauce
- ½ cup dry sherry
- ½ cup sesame oil
- ½ cup ginger, grated
- 3 cloves garlic, pressed or finely minced
- 1 tsp grey sea salt
- ½ tsp freshly ground black pepper
- 1 lb Sashimi grade Ahi tuna
- 3 eggs
- 2 cups flour
- ½ tsp kosher salt
- 2 quarts chicken stock
- 2 Tbs butter
- ½ cup celery, chopped
- 1 shallot, diced
- 1 ½ cups haricot verts
- 1 clove of garlic, peeled
- 1 teaspoon salt
- 1 egg yolk
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- 1 tsp lemon juice
- 1 tsp fresh thyme
- ½ cup sour cream
- 1 cup gruyere cheese, shredded
- ½ cup camembert cheese, diced
- 4 ounces dry white wine
- Pinch of nutmeg
- ¼ cup scallions, thinly sliced, white and green parts
- ¼ cup carrot, diced small
- ¼ cup red bell pepper, diced small
Instructions:
Combine first seven ingredients (through black pepper), place in a plastic zipper bag, add the tuna and marinate for one hour. Remove the tuna from the marinade and discard marinade. Place the tuna in a steamer over 1 inch of boiling water and cover. Steam for 6 to 8 minutes or until the tuna flakes easily with a fork. Flake the tuna and put aside.
Beat the eggs until frothy. Combine flour, kosher salt, and eggs to form a dough. Knead the dough until smooth. Turn the dough onto a floured cutting board and roll the dough, turning often, until thin. Let the dough dry for 45 minutes, then turn and dry another ½ hour. Cut the dried dough into noodles. Drop the noodles into boiling chicken stock, reduce heat, and simmer for about 5 minutes. Drain and put aside.
Sauté the celery and shallot in 2 Tbs butter and put them aside. Place 1½ cups haricot verts in boiling water for 5 minutes, then into an ice bath. Combine the tuna, noodles, celery and shallots in a bowl.
Finely chop the garlic and combine with the salt. Place the egg yolk and Dijon mustard in a bowl and whisk. Slowly add the olive oil as you continue to whisk. Once you've blended in all the olive oil, add the garlic, lemon, and thyme. Add the sour cream, gruyere cheese, camembert cheese, white wine, and nutmeg, then fold in the tuna, noodles, celery and shallot mixture.
Spoon all of the ingredients into a buttered 4 quart casserole dish. Bake at 350F for 30 to 45 minutes or until hot and bubbly. Garnish with scallion, carrot, and bell pepper.
