DIRECTIONS
Cook the egg noodles according to the package directions.
At the same time, season each tuna steak with salt and pepper.
In a medium non-stick skillet, heat the olive oil and butter over medium heat. Click for a medium non-stick skillet.
When the butter is melted, add the tuna steaks to the pan. Cook until golden brown, about 3 minutes per side. Remove tuna from the pan and place on a plate. Set aside.
Add more oil to the pan if needed. Add mushrooms and cook until soft, about 5 minutes.
Add the chicken stock and minced garlic and bring to boil. Scrape the bottom of the pan with a wooden spoon so all of the browned bits from cooking the tuna are mixed into the sauce.
Remove the skillet from the heat, add the cream and stir well.
Return the tuna steaks to the skillet. Place back on the heat for 1 to 2 minutes or until the whole dish is hot.
Place the egg noodles on two plates, divided evenly.
Top each with a tuna steak.
Spoon the mushroom sauce over each tuna steak, divided evenly.
Garnish with chopped parsley and more black pepper, if desired.