Uptown Tuna Casserole

Serves 4

Salt
1 tablespoon extra virgin olive oil (EVOO)
3 tablespoons butter
1/4 pound button mushrooms, thinly sliced
2 leeks, thinly sliced, washed and dried
3-4 cloves garlic, finely chopped
3 tablespoons flour
1/2 cup dry white wine
1 1/2-2 cups whole milk or half-and-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 veggie tuna or 1 tube of tuno or see veggie tuna receipe
NOTE: Tuno is no longer available nor is the Cedar Lake product. There is now
a product called Tuna(Not) see: http://www.healthy-eating.com/product/275/
A piece of Gruyre cheese (6 ounces), shredded (about 1 1/2 cups)
2 tablespoons chives or parsley, finely chopped, for garnish

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

While the water comes to a boil, place the oven rack in the
center of the oven and turn on the broiler. Heat a large
skillet over medium heat with the EVOO, a turn of the pan, and
the butter. When the butter melts into the EVOO, add the
mushrooms and sauté for 5 minutes. Add the leeks and garlic and
allow the leeks to wilt, 5-6 minutes.

Sprinkle flour over the leeks and mushrooms and stir for 1
minute. Whisk in the wine for half a minute, then whisk in the
milk or half-and-half or cream and simmer for a couple of
minutes to thicken and reduce the sauce. Stir in the Dijon
mustard and season the sauce with salt and pepper, to taste.
Stir in the peas, tarragon and veggi tuna then return the sauce
to a bubble and turn off the heat. Add the cooked noodles to
the sauce, transfer to a casserole and top with the Gruyre
cheese. Pop the casserole in the oven and broil until bubbly
and brown, 3-4 minutes. Garnish with chives or parsley and
serve immediately.