• 2 cans (6 to 6 1/2 oz) water-packed tuna, drained (or 1 lb. Fresh skinless, boneless tuna steaks)
• 2 tablespoons lemon juice (if using fresh tuna)
• 8 oz. Wide egg noodles
• 4 tablespoons unsalted butter
• 8 oz. Mushrooms, sliced
• 1/3 cup all-purpose flour
• 2 cups low-fat milk
• 2 tablespoons cornstarch
• 1 bottle (8 oz) clam juice or 1 cup fish stock
• 1/4 cup dry white wine
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 grated nutmeg
• 2 tablespoons snipped fresh dill or 1 teaspoon dried oregano, crumbled
• 3 tablespoonsbreadcrumbs

Directions

1. Heat oven to 425°F.
2. Grease shallow 9" Casserole.
3. (If using fresh tuna, cut tuna steaks into sticks about 1/2" Thick and 2" Long,
4. Toss with lemon juice and refrigerate)
5. Start cooking noodles according to package directions.
6. Meanwhile, melt 1 tablespoon butter in large skillet over medium heat.
7. Add mushrooms and cook without stirring, 1 to 2 minutes, until browned.
8. Stir and add 1 tablespoon water; Cook 1 minute until tender.
9. Melt remaining butter in medium saucepan over medium heat.
10. Stir in flour and cook, stirring, 1 minute.
11. Stir in milk and bring to simmer, stirring constantly.
12. Stir together cornstarch, clam juice, and wine.
13. Pour into sauce, stirring constantly; Add salt, pepper, and nutmeg.
14. Simmer 2 to 3 minutes until thickened.
15. Combine noodles with sauce, tuna, and mushrooms.
16. Add dill and transfer to casserole; Top with breadcrumbs.
17. Bake 20 minutes until bubbly.
18. Let stand 10 minutes before serving.

Comments
To reheat: If room temperature, bake 20 minutes at 350"F;If cold, 30 minutes.

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