Try this Creamy Tuna with Tarragon and Egg Noodles recipe, or contribute your own.
Suggest a better descriptionBring a large pot of salted water to a boil over high heat. Add the egg noodles and cook al dente; they should still have a little bite left to them.
While you are waiting for the water to come to a boil, heat the olive oil in a large skillet over medium heat. Add the onions to the oil and cook for 3 to 4 minutes, then add the butter to the pan. Once the butter has melted, sprinkle in the flour and stir; letting the butter-flour mixture cook for about 1 minute. Whisk in the stock and cook until it thickens, about 5 minutes. Add the milk and the mustard and bring the mixture back to a bubble. Turn to low and add the tarragon, tuna, and peas. Mix well. Season the sauce with salt and pepper to taste.
Place the bread slice in a food processor and grind into medium crumbs. In a dry skillet, toast the crumbs until browned and crunchy.
Drain the noodles and combine with the sauce. Adjust the seasonings, top with the crumbs, and serve.
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 306 | ||
Calories from Fat: 145 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 56.6mg | 17 % | |
Sodium 679.5mg | 23 % | |
Potassium 236.6mg | 6 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 28.6g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 306
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