• 1/2 pound extra-wide egg noodles
  • Salt
  • 1 tablespoon EVOO - Extra Virgin Olive Oil
  • 3 tablespoons butter
  • 1/4 pound button mushrooms, thinly sliced
  • 2 leeks, thinly sliced, washed and dried
  • 3 to 4 cloves of garlic, finely chopped
  • 3 tablespoons flour
  • 1/2 cup dry white wine
  • 1 1/2 to 2 cups whole milk orhalf n half or cream
  • 1 rounded tablespoon Dijon mustard
  • Black pepper
  • 1/2 cup frozen baby peas, optional
  • 1/4 cup fresh tarragon leaves, loosely packed, chopped
  • 3 cans good quality tuna in olive oil, drained and flaked
  • A 6-ounce piece of Gruyere cheese, shredded, about 1 1/2 cups
  • 2 tablespoons finely chopped chives or parsley


Serves: 4


Bring a large pot of water to a boil for noodles. Salt boiling water and cook noodles to al dente.

While water comes to a boil, place oven rack in center of oven and turn on broiler. Heat a large skillet over medium heat with EVOO, a turn of the pan, and butter. When butter melts into oil, add mushrooms and saut 5 minutes. Then add leeks and garlic and allow leeks to wilt, 5-6 minutes. Sprinkle flour over leeks and mushrooms and stir 1 minute. Then whisk in wine for half a minute, then whisk in milk and half and half or cream and simmer a couple of minute to thicken and reduce sauce. Then stir in Dijon mustard and season sauce with salt and pepper, to taste. Stir in peas, tarragon and tuna, then return sauce to bubble and turn off heat. Add cooked noodles to sauce, transfer to a casserole and top with Gruyere cheese. Pop casserole in oven and broil until bubbly and brown, 3-4 minutes. Garnish with chives or parsley and serve immediately.