Food Network: Tuna Tetrazzini

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Tuna Tetrazzini
Recipe courtesy Emeril's Potluck, by Emeril Lagasse, William Morrow Publishers, 2004

Ingredients
1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cup chicken stock
1 3/4 cups heavy cream
12 ounces wide egg noodles
3 (6-ounce) cans solid white tuna, drained and broken up
1 tablespoon chopped fresh parsley leaves
1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed

Instructions
Saute the onions and bell peppers in 6 tablespoons butter in a large
skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2
minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the
mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and
cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and
thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and
simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very
flavorful, 15 to 20 minutes.

Preheat the oven to 375 degrees F.

Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente,
about 10 minutes. Drain in a colander and set aside. Butter a 9 by 13-inch casserole or baking dish

with the remaining tablespoon of butter and set aside.

When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to
the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the
potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve
immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.