Creamy Tuna With Tarragon And Egg Noodles - Rachael Ray

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• salt
• 3/4 lb extra wide egg noodles
• 1 tablespoon extra virgin olive oil (evoo)
• 1 small onions or 1 large shallot, finely chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups chicken stock
• 1/2 cup half-and-half or 1/2 cup whole milk
• 1 tablespoon dijon mustard
• 3 -4 sprigs tarragon, leaves off stem, chopped
• 2 (6 ounce) cans tuna in water
• fresh ground black pepper
• 1 cup frozen peas

Recipe

• 1 place a large pot of salted water over high heat and bring to a boil. once boiling, add the egg noodles and cook to al dente, with a little bite left to them.
• 2 while you are waiting for the water to come to a boil, place a large skillet over medium heat and heat evoo. add onion or shallot to the oil and cook for 3-4 minutes, then add butter to the pan and melt. once the butter has melted, sprinkle the flour in the pan and stir, letting the butter-flour mixture cook for about 1 minute.
• 3 whisk in the stock and let the liquid cook until it thickens up, about 5 minutes. add the half-and-half or milk and the mustard and bring the mixture back up to a bubble. turn to low and add in the tarragon and the tuna; stir in the peas. season the sauce with salt and pepper, to taste.
• 4 drain noodles and combine with sauce, adjust seasonings and serve.