Creamy Tuna With Tarragon and Egg Noodles - Rachael Ray

1. 1

   Place a large pot of salted water over high heat and bring to a boil.

2. 2

   Once boiling, add the egg noodles and cook to al dente, with a little bite left to them.

3. 3

   While you are waiting for the water to come to a boil, place a large skillet over medium heat and heat EVOO.

4. 4

   Add onion or shallot to the oil and cook for 3-4 minutes, then add butter to the pan and melt.

5. 5

   Once the butter has melted, sprinkle the flour in the pan and stir, letting the butter-flour mixture cook for about 1 minute.

6. 6

   Whisk in the stock and let the liquid cook until it thickens up, about 5 minutes.

7. 7

   Add the half-and-half or milk and the mustard and bring the mixture back up to a bubble.

8. 8

   Turn to low and add in the tarragon and the tuna; stir in the peas.

9. 9

   Season the sauce with salt and pepper, to taste.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.