Tuna Noodle Casserole, Improved

Most of us at one time or another have had the ubiquitous tuna noodle casserole. Some spaghetti or macaroni noodles, a can of tuna, a can of cream of mushroom soup, some green peas, maybe cheese melted over the top. The very idea brings up memories of camp chow lines or school cafeterias. Does it have to be this way though? Why can't we take the idea of tuna noodle casserole, and turn it into a gourmet dish? After asking myself this, I felt that I wanted to take the challenge, and here's what I came up with.

Seared Ahi Tuna and a Mushroom Pea Cream Sauce

4 Ahi Tuna Steaks
1 cup soy sauce
2/3 cup rice vinegar
5 tbsp butter
1/4 cup flour
2 cups half and half
1 cup seafood stock
1/4 cup finely chopped onion
2 cloves garlic, finely minced
1 cup sliced shiitake mushroom caps
3/4 cup petite green peas, frozen
1 tsp thyme
1 tsp sea salt
1/2 tsp fresh ground pepper
8 oz angel hair pasta
1 1/2 tbsp sesame oil

1. Mix soy sauce and rice vinegar, and put over the tuna in a covered container. Put in refrigerator to marinate for 20 minutes
2. Cook pasta al dente, following directions on package. Drain, toss with sesame oil
3. Melt butter over medium-low heat. Add flour, stir until smooth. Turn heat up to medium, and cook for 5-6 minutes, until sauce reaches a nice tan color.
4. In another pan, or electric teapot, mix half and half and seafood stock. Heat, but do not allow to boil
5. Slowly add half and half/stock mixture to sauce, 1/2Cup at a time. Whisk each addition until smooth, then add another 1/2 cup.
6. Add onion, garlic, mushrooms, peas and seasonings and turn heat to high. Cook for ten minutes, stirring continuously. Remove from heat and cover.
7. Grill tuna to order. I prefer the tuna just seared, about 3 minutes on each side for my grill.
8. Put pasta on plate, pour some sauce over it. Then add sliced tuna and some more sauce. Enjoy

Serves 4