Creamy Tuna With Tarragon and Egg Noodles - Rachael Ray

Name: Creamy Tuna With Tarragon and Egg Noodles - Rachael Ray
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Chef #715067

"Rachael Rays creamy tuna with tarragon and egg noodles."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

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

directions

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.
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.
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.
Drain noodles and combine with sauce, adjust seasonings and serve.