1/2 loaf day-old crusty bread or 2 crusty day-old rolls
1 to 1 1/4 pound tuna steaks, 1-inch thick (2 big steaks)
1 cup white wine
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.