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Ahi Tuna and Pasta with Mushroom Bechamel
Ahi Tuna and Pasta with Mushroom Bechamel
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy bechamel-coated gemelli pasta and cremini mushrooms paired with seared ahi tuna steaks for a sophisticated twist on tuna casserole.
Ingredients:
  • 4 (4 ounce) fillets ahi tuna
  • 6 tablespoons unsalted butter, divided
  • 0.33333334326744 cup all-purpose flour
  • 3 cups whole milk
  • 8 ounces gemelli pasta
  • 1 drizzle olive oil
  • 8 ounces sliced cremini mushrooms
  • 0.5 cup Marsala wine
  • 3 tablespoons olive oil, divided
  • 0.75 cup panko bread crumbs
  • 2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
Instructions:
  • Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting and allow the tuna fillets to come to room temperature on the counter.
  • In a Dutch oven, melt 3 tablespoons of butter over medium-high heat. Whisk in flour until a copper-colored paste (roux) forms. Gradually pour in milk, stirring constantly until the mixture thickens and is heated through, about 5 minutes. Remove the bechamel from the heat.
  • 1. Boil gemelli pasta in a pot of well-salted water until al dente, around 12 minutes.
  • As the gemelli cooks, melt 2 tablespoons of butter with a splash of olive oil in a saucepan over medium heat until sizzling. Cook mushrooms until golden and tender, about 5-7 minutes. Pour in Marsala wine and let it simmer for 2-3 minutes. Take the saucepan off the heat.
  • Warm up the bechamel sauce, then mix in the mushrooms and stir well together.
  • After draining the gemelli, mix it into the Dutch oven with the mushroom sauce. Cover and place in the preheated oven to stay warm.
  • In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and the remaining 1 tablespoon of butter until sizzling. Add panko and saute until beautifully golden, for about 3 to 4 minutes. Transfer the golden panko to a bowl and swiftly clean the skillet.
  • Heat 2 tablespoons of olive oil in the skillet over medium-high heat until shimmering. Swirl the oil, then add tuna fillets. Cover and sear for 2 minutes. Flip and sear for another 1 1/2 minutes on each side.
  • Transfer the tuna to a large cutting board and slice thinly across the grain. Serve the tuna on warm plates with gemelli and mushroom mixture, and top with panko and parsley for a delicious presentation.

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