Tuna Tetrazzini

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

Show: Emeril LiveEpisode: Perfect Pasta

Rated: 5 stars out of 5Rate itRead users' reviews (58)

RECIPE
COMMENTS & REVIEWS(58)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
10 to 12 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 2 hr 0 min

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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

Directions

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.

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Comments & Reviews

recipe Tuna Tetrazzini
louise solon, OH 10-12-2009
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A bit of a Twist
Rated: 4 stars out of 5

I made the recipe exactly as written and liked it a lot. The second time, I used Campbell's Cream of Shrimp Soup and Seafood... Stock in place of the roux. It was faster and gave the same results. We don't do potato chips because of cholesterol and once they're open, we eat them all. So, I bought a small can of fried onion rings and used that on top.Read more
recipe Tuna Tetrazzini
Nicole Milford, NH 09-02-2009
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Definitely making again
Rated: 4 stars out of 5

This was delicious. A bit more of a hassle than my Grandma's recipe with cream of mushroom soup, but a lot more depth to the... flavor. My neighbors even called to ask me what I was cooking because it smelled awesome (thats never happened before haha)! I used vegetable broth instead of chicken cause its all I had, and omitted the wine (i'm pregnant). I don't even like tuna but made it for my hubby and I ate seconds, even contemplated adding one more can of tuna the next time and slightly fewer noodles. I'm adding this to my rotation of dinner recipes.Read more
recipe Tuna Tetrazzini
Dana Romeoville, IL 08-30-2009
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Almost as good as Mom's
Rated: 4 stars out of 5

This recipe was very good. I've been looking for a way to make tuna casserole without the Campbell's Soup for ages. This... definitely wasn't as salty and was super creamy. I added frozen peas instead of the green pepper and I put them in right before the cream. If my husband would eat tuna casserole, I would make this all the time!Read more
recipe Tuna Tetrazzini
patience oak harbor, WA 08-08-2009
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Still Hunting...
Rated: 3 stars out of 5

Although this was ok, out of the 2 recipes I have tried so far, the other being a lighter Weight Watchers recipe, I just... can't seem to find a tuna casserole I really love. This was not very moist to start & not very creamy. I had to add a little milk to the bowls before reheating the leftovers in the microwave. I guess I'm looking for the flavor of Tuna Helper but homemade & better for you =PRead more
recipe Tuna Tetrazzini
rose columbia, MD 07-10-2009
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Excellent
Rated: 5 stars out of 5

Loved the flavors. So much better than using mushroom soup. We have a mushroom-hater in the family so I left those out, but... added peas and slivered almonds. Used about 1/2 to 3/4 lb of small-medium shell pasta. Was tempted to substitute half&half or milk for the cream, but I was glad I didn't. The sauce was the perfect consistency.Read more
recipe Tuna Tetrazzini
TRACY Los Angeles, CA 06-20-2009
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Amazing!!!
Rated: 5 stars out of 5

My husband is a very picky eater and I when I made this recipe I didn't think he will eat it. But he loved it so much that he... askes for it almost all the time. So do by kids. It's so delicious. Read more