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.