Not your school or mother's tuna casserole. This is one of the best tuna dishes that I have ever created. You will please you family with this dish and is perfect for a church, family or neighbor pot luck pitch-in

Ingredients

1 Pound Fresh Tuna Steaks (up to 3 pounds can be used)

1/2 Cup Chopped Onion Divided

1 Pound Fresh Asparagus, bottoms cut off and chopped into bite size pieces

Finely Chopped Mushrooms, one package fresh

6 Tablespoons Butter

4 Tablespoons Flour

4 Cloves of Garlic

1/2 Cup Cream

1 Small Bottle of White Wine (187 ml)

1/2 Teaspoon Vegeta (European spice mixture)

1 Cup Vegetable Stock

3 Cups Shredded Cheddar Cheese

Equal parts of Panko Bread Crumbs and Parmesan Cheese

Directions

Step 1: Cook the orzo in boiling salt water until al dente, drain return to pot and add 2 tablespoons butter

Step 2: Heat oven to 350-degrees

Step 3: Chop Asparagus into bit size pieces and add to orzo, set a side. Hand shred the cheese and add to orzo and asparagus. Cut tuna steaks into bite size pieces and add to orzo. Add 1/2 of the chopped onion

Step 4: Make the sauce. the remaining butter to a skillet and melt. When melted, add finely chopped mushrooms, other have of onion, Vegeta and cook until mushrooms release their water. Add garlic and cook for 30 seconds to 1 minute. Add flour and cook for a few minutes until raw taste of the flour is cooked out, do not brown flour. Add cream and wine and cook until thickened. Add to orzo and stir to mix in.

Step 5: Pour into a buttered casserole dish. Top with Pando and Parmesan Cheese

Step 6: Bake for 30-45 minutes until bubby