Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Poached Ahi Tuna Casserole with Fresh Spinach

Featured in the Honolulu Star-Advertiser on January 23, 2013.

electric_kitchen_logo

Ingredients:

Poached Ahi Tuna Casserole with Fresh Spinach

  • 2 ahi steaks (about 1 1/4 pounds total)
  • 1 crushed bay leaf
  • 1 teaspoon peppercorns
  • 1 tablespoon olive oil
  • 4 tablespoon butter, divided as noted below
  • 2 large shallots, chopped
  • 1 (8 ounce) tray white mushrooms, thinly sliced
  • Salt and pepper to taste
  • 1 1/2 teaspoon ground thyme
  • 2 tablespoon all-purpose flour
  • 1 1/2 cup low-sodium, low-fat chicken stock
  • 1/2 cup low-fat milk
  • 1 cup fresh chopped spinach
  • 1 pound extra-wide egg noodles, cooked al dente according to package directions
  • Fresh bread crumbs, toasted
  • Chopped fresh parsley for garnish

Directions:

  1. In a medium sauté pan, place ahi; add water to cover fish, bay leaf and peppercorns.
  2. Bring to a boil; reduce heat to simmer and cover.
  3. Poach for 12 minutes; set aside.
  4. Heat a large skillet over medium heat.
  5. Add oil and 2 tablespoons of butter.
  6. Add shallots and mushrooms; season with salt and pepper.
  7. Saute for 5 minutes.
  8. Sprinkle in thyme and flour; cook for 1 minute, stirring constantly.
  9. Whisk in stock, then milk; add spinach.
  10. Remove fish from skillet and flake with a fork.
  11. Add noodles and fish to sauce.
  12. Remove sauce from heat and transfer mixture to a serving dish.
  13. Melt remaining butter in a small cup in microwave and drizzle over bread crumbs.
  14. Scatter bread crumbs and parsley over the top of the casserole.
  15. Serve immediately.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
770 calories, 21 g fat, 10 g saturated fat, 200 mg cholesterol, 250 mg sodium, 90 g carbohydrate, 5 g fiber, 7 g sugar, 56 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.