Crunchy Tuna Steaks with Creamy Noodles

Ingredients

• 2 tbsp. olive oil, plus more for searing
• 1 medium shallot
• 1 tbsp. finely chopped fresh tarragon
• 2 tbsp. fresh lemon juice
• 3 tbsp. dry white wine
• 1 tsp. salt
• 3/4 tsp. Freshly ground pepper
• 1 1/2 c. half-and-half
• 1 1/2 tbsp. unsalted butter
• 1/2 lb. baby bella mushrooms
• 1 c. panko bread crumbs
• Zest of 1 large lemon
• 6 wild tuna steaks
• 1/2 lb. egg noodles

Instructions

1. Heat 1 tablespoon olive oil in a large saucepan over medium-low heat. Add shallot and sauté until softened and translucent, 4 minutes. Add tarragon and cook 1 more minute. Stir in 2 tablespoons lemon juice, white wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until mixture begins to bubble. Add half-and-half, and increase heat to medium to bring to a boil. Then reduce heat to low, simmering until mixture thickens slightly, 5 minutes. Remove from heat, stir in 1/2 tablespoon butter, and cover to keep warm.
2. Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a separate large saucepan over medium-high heat. Add mushrooms and sauté until deep golden brown, 6 to 8 minutes. Remove mushrooms and set aside in a heatproof bowl.
3. For tuna crust, mix bread crumbs, lemon zest, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper together in a dish. Pat mixture all over each tuna steak.
4. Wipe out saucepan, coat bottom with oil, and heat over medium-high heat. Add tuna steaks and sear until crusts are golden brown and centers are pink, about 4 minutes per side. Toss cream sauce, mushrooms, and noodles together. Slice tuna and serve alongside pasta.