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, green beans, peas, eggplant, whatever.
7 comments:
That sounds sort of trashy.
And delicious!
I must try it!
:~D
Sorry about the deleted posts. Blogger is acting quite strange today.
And my word verification for this post is "messes."
Arvay: It was surprisingly delicious. I was in a bit of a rush and needed to make a quick n easy thing and thi worked great. The trick is searing the spuds and then simmering in the tuna oil!
Don't worry about the deleted comments, I got jacked around by blogger for a while yesterday too.
What is this seasoning and where do you find it?
Suzer: Are you trying to tell me that you (as a US'n) have never heard of Old Bay Seasoning??? Whoa... knock me over with a feather! It comes from Maryland and has had the same ingredients for over the last half century. No preservatives, no chemical crap, and oh so good! Originally made for seafood, but it works very well on loads of meat --and makes a good addition to veggie soups too. I think McCormick owns them now. Where to get it in Oz? Ummm, I have a friend in the US mail it to me. Goes through AQIS fine, no worries.
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