It's stick-to-your ribs goodness. The Hearty Boys are back with an updated version of a comfort food classic: Tuna Noodle Casserole.
THE HEARTY BOYS RECIPES
- Tuna Noodle Casserole
- 1 pound Grade-A Ahi, cut into 4 equal portions
- 20 ounces cooked egg noodles
- 1 pound Shiitake mushrooms, sliced and saut?ed
- 2 ounces crushed Wasabi peas
- 2 cups saffron cream, recipe follows
- 1/2 cup Panko
- 1/2 cup crushed potato chips
- 1 egg
Combine the Panko and potato chips. Whisk the egg with water to create an egg wash. Dip the tuna in the egg and roll in the crumb mix. Pour 1 tablespoon vegetable oil into a saut? pan and get very hot. Add the tuna and sear quickly each side.
Toss the noodles with the cream until hot. Pour into large soup plates. Top with the mushrooms and the sliced tuna. Garnish with the wasabi peas.
- Saffron Cream
- 4 cups heavy cream
- 1 teaspoon saffron threads
- 3/4 cup saffron syrup
- 1 tablespoon salt
- 3 teaspoons turmeric
- 1 1/2 teaspoons curry powder
Place all the ingredients into a saucepan and place over medium heat. Allow to come to a boil, reduce the heat and let simmer for 15 minutes.
To make saffron syrup combine 2 cups sugar, 2 cups water and 2 teaspoons saffron threads in a saucepan. Bring to a boil, stirring to dissolve sugar and continue to cook until thick.
Combine in shaker glass with ice; shake well; strain into martini glass. FOR MORE ON THE HEARTY BOYS: heartyboys.com