Mezze maniche al tonno

Ingredients

• 1 medium onion, finely chopped
• 4 tablespoons unsalted butter
• 2 oz dried shiitake mushrooms (about 8-10 large mushrooms)
• 1/2 cup celery chopped
• 2 teaspoons soy sauce
• 1/4 cup Sherry
• 3 Tbsp cup all-purpose flour
• 1 cups chicken broth
• 1 cup whole half and half
• 1 teaspoons fresh lemon juice
• 1 (6-8 oz) can/jar tuna in olive oil, drained (Ortiz is my personal favorite)
• 1 pb mezze maniche dried pasta
• 3/4 cup fine bread crumbs
• 1/2 cup parmesan cheese, grated
• 1 extra virgin olive oil
• kosher salt tt
• fresh cracked black pepper tt

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Preparation

• Put oven rack in middle position and preheat oven to 375°F. Butter a 2-quart baking dish.
• In a sauce pot over medium-low heat steep the mushrooms and the half and half for 30 minutes. Season to taste with salt and pepper. Remove the mushrooms and roughly chop them.
• In a large skillet over med-high heat, saute the onion and celery in 1 tablespoons of butter until softened (about 4-5 minutes. Add soy sauce and continue to sauté adding the sherry, stirring occasionally, until evaporated. Remove from heat.
• Melt remaining 3 tablespoons butter in a saucepan over med-low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking.
• Whisk in mushroom soaked half and half and simmer sauce, whisking occasionally, 5 minutes. Stir in mushrooms lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
• Cook pasta in a pot of boiling salted water until al dente. Drain noodles and add to the sauce. Stir gently to combine. Transfer mixture to baking dish, spreading evenly.
• Toss together bread crumbs and cheese in a bowl. Drizzle with olive oil and toss again, then sprinkle evenly over dish. Bake until topping is crisp and sauce is bubbly, About 25 to 30 minutes.