Ahi Tuna and Pasta with Mushroom Bechamel
Cremini mushrooms and gemelli pasta are coated in a creamy bechamel sauce and served with lightly seared ahi tuna steaks in this elevated version of a deconstructed tuna casserole.
Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting.
Set tuna fillets out on the counter to take the chill off.
Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat.
Add flour and whisk constantly until a copper-colored paste (roux) forms.
Slowly whisk in milk and stir constantly until heated through and thickened about 5 minutes.
Remove bechamel from the heat.
Bring a large pot of generously salted water to a boil.
Add gemelli and boil until tender yet firm to the bite about 12 minutes.