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Tuna Two Ways: Peas, Tuna & Toast

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Rae and I got to thinking about food.  Weird, right?  Well, we thought about the fact that we always have lots of one ingredient, but maybe not lots to do with it.  So, we’d like to present a series of posts for one ingredient, two ways.   You’re probably thinking “Wait, isn’t that Dueling Dishes” — well, it kind of is, but it kind of isn’t.  Basically because we’re completely noncompetitive about it.  Oh wait, Rae is not competitive, that’s me.  Whoops! Well, either way, here is our first ingredient: two ways post!

Peas, Tuna & Toast

 

If you’re like me, you’ve got a stockpile of canned tuna in your pantry.  It’s a healthy, relatively cheap protein and seems to somehow pile up unnoticed until it’s sort of taking over.  Instead of putting together another tuna casserole, I’ve got a quick dinner you can throw together with some of your other pantry staples.  This is something I remember eating as a child so it’s also a comfort food for me (but maybe really weird to everyone else? I have no gauge for this). Plus, it’s something easy to whip up after a long day of work!

Peas, Tuna & Toast
Serves 4

Ingredients
2-7 ounce cans flake tuna, packed in water, drained
1-10.75 ounce can cream of mushroom soup
1 cup  milk (I fill the empty mushroom soup can about 3/4 full)
1-1/2 cup frozen peas
8-10 pieces of bread (I used Roman Meal, but use what you have!)
To taste:
Seasoned salt (I used Lawry’s)
Cayenne pepper
Black pepper

In a saucepan over medium heat, combine the drained tuna, cream of mushroom soup, milk (you can use a full can for a saucier consistency, or a half a can for a thicker consistency), peas and seasonings.  If your peas happen to be stuck in clumps of ice like mine ALWAYS seem to be, just put them in a colander and run cold water over them until the ice melts.  Strain them well, patting with a paper towel to remove as much moisture as possible and add them in.  Stir and heat through until hot, about 15 minutes.

Once your tuna mixture has been heated through, lower heat and let it stay warm while you toast your bread.  You can butter it if you like — I usually don’t.

Peas, Tuna & Toast

Stack two to three pieces of toast on a plate and scoop the tuna mixture over the toast.  Add additional salt or pepper to taste and dig in!  This recipe is pretty flexible, so if you LOVE peas, add more.  Like it hot?  Add extra cayenne. If you’re out of bread, go ahead and pour it over egg noodles. You get the idea.  Stay tuned later this week — you probably have MORE tuna in  your pantry, and Rae’s got a great recipe to help you use it up!

What are some “strange” comfort foods from your childhood? Or am  I the only weirdo…?  Please, comment below!

Jaime

8 thoughts on “Tuna Two Ways: Peas, Tuna & Toast

  1. We always ate bologna, cheddar cheese, potato chip and relish sandwiches. YUM!!

  2. I’m going to try this every thing it in I love, I make a cream tuna dish over toast it is really good too.

  3. This must be the original recipe? I haven’t seen a 7 ounce can of tuna in ages! Just saying.

    • Hi Diana! Hmmm — 7 ounces was what I used from the store…although now that you mention it, it’s possibly those came from Costco, in which case they were probably bigger than the average can of tuna. 🙂 Thanks for reading!

  4. That was a favorite of mine growing up, except no milk was added to the soup. It was my mother’s go to dish, always available in the cabinet.

    • Yes! I’m glad others also enjoyed this childhood favorite 🙂 I will have to try it some time without the milk! I imagine it’s nice a thick that way — and extra filling!

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