Ahi Tuna Noodle Casserole {with a Lemony Thyme Sauce}
Libby with Lemony Thyme
The fresh lemony thyme sprigs were such a lovely add to this sauce. Adding a bright, slight lemon flavor.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
For the pasta...
- 4 oz. Tagliatelle pasta or your favorite noodle
- 1 Tbl. olive oil
- 1/2 cup frozen green peas thawed
For the cream sauce...
- 3/4 cup fat free half-and-half or cream
- 1 Tbl. flour
- 3 Laughing Cow Garlic & Herb Wedges
- 2 sprigs fresh lemony thyme
- 1/8 cup dried Morel mushrooms optional
- salt & pepper to taste
- pinch of cayenne pepper
For the tuna...
- 1 8 oz. Ahi Tuna steak cut in half
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly cracked pepper
- 1 Tbl. sunflower oil or other high heat oil
For the cream sauce...
Meanwhile, in a small sauce pan heat half-and-half over medium heat until just about to boil, then dust with flour while whisking to blend. Reduce heat to low, add cheese wedges and whisk until cheese has melted. Add lemony thyme sprigs and dried mushrooms and allow to cook over low, stirring occassionally. Sauce should be fairly thick.
For the tuna...
Combine the cumin, garlic powder, cayenne pepper, salt and pepper. Then pour onto a plate. Dip the edges of the tuna steaks in the spice mixture, gently pressing so it adheres.
In a medium skillet, heat sunflower oil over medium-high heat until it is shimmering in the pan. Using tongs sear all edges of both steaks, about 45 seconds per side. Once edges are golden browned, sear steaks for 1 minute per side for rare, adjust cooking time according to your preferred level of doneness. Allow to stand for 2-3 minutes; thinly slice accross the grain.