• 1/2 loaf day-old crusty bread or 2 crusty day-old rolls
• 1 to 1 1/4 pounds tuna steaks, 1-inch thick – 2 big steaks
• 1 cup white wine
• Water
• 1 bay leaf
• 1 teaspoon peppercorns
• 1 tablespoon extra-virgin olive oil – 1 turn of the pan
• 4 tablespoons butter, divided
• 2 large shallots, chopped
• 16 small button mushrooms, thinly sliced
• Salt and pepper
• 1 1/2 teaspoons ground thyme or poultry seasoning
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream or half-and-half
• 1 cup baby frozen peas
• 1 pound extra-wide egg noodles, cooked to al dente or 12 ounces, 1 box, egg fettuccini
• Chopped fresh parsley leaves, to garnish

Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.

Place tuna in a skillet and add wine, then water – just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.

Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter – reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Sauté gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.

Remove cooked, poached tuna to a bowl and flake fish with a fork.

Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.

Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.