Name: Updated Tuna Casserole I
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 5 servings
Ingredients: 2 large portobellos; Salt and pepper; Pat of butter; 1 cup Sauteed crispy and diced bacon; 1/2 cup sliced shallots; 1 cup thinly sliced red bliss potatoes; Fresh thyme; 1 1/2 pounds yellowfin tuna, cubed; 1 cup sliced and blanched green beans; 1/2 cup parsley; 1 cup bread crumbs; 2 cups heavy cream; 3 egg yolks; 1/2 cup crushed potato chips

Directions

Preheat oven to 350 degrees F.
Bake the mushrooms for 10 minutes after seasoned with salt, pepper and a dab of butter, reserve. Cook the bacon with sliced shallots until the bacon is crispy, reserve. Spread the potatoes in the bottom of a casserole dish. Add salt, pepper, and thyme. Add the cubed tuna. Add the bacon and shallots and blanched green beans. Add the mushrooms. Sprinkle parsley and breadcrumbs over dish. Mix heavy cream and egg yolks until well blended and add. Top with crushed potato chips. Bake for 45 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Alan Harding, Uncle Pho Restaurant, Brooklyn, NY

Updated Tuna Casserole I

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