Yeah, yeah. I hear ya. How can I be putting up a recipe about such a simple, mundane (but tasty) casserole? The answer is simple: mine is better than any type of tuna n spud baked casserole you've ever had.
Yes, this is better than your mother's. Ummmmmm, sorry mum...
It also takes a wee bit more cooking than a "traditional" bake.
What you need:
5 large spuds; scrubbed, peeled and diced into 1 inch chunks
2 cans of chunky tuna in oil
high quality cheddar cheese
Old Bay seasoning --the real kind with NO preservatives
Simple list, eh? The key is in the cooking of the spuds (that'd be potatoes for those of you knot in the know) of course.
What you due:
Put the diced spuds and 1 tsp of old bay into a large steel wok. Cook on low heat for 10 to 15 minutes while stirring/tossing regularly. Once the spuds are seared nicely but still not totally cooked, add the oil from both cans of tuna. Yes, you read that right! Stir to de-glaze the wok of all the yummy seasoned potato brownings, and simmer till most of the liquid is gone.
Into a roasting pan add half of the almost-cooked spuds. Use a fork to break apart the chunky tuna and spread it over the potato. Shred a good amount of cheddar cheese over the tuna and then sprinkle a tsp of Old Bay. Spread the other half of the spuds over the top and add some more grated cheese. Pour the wok juices over the top. Cover and bake till the cheese is melted through.
This is, um, DARNED tasty! Simple, easy and very good. And I'm sure you can think of many things veggie-wise to add to the roasting pan such as broccoli, cauliflower, carrots, pumpkin, whatever.