So I kinda lied to you. I reported back in July 2008 that I had recreated a tuna fish salad and enjoyed it. Well, that was the lie. I do not like tuna from the can. I cringe at every bite. I pretend that mustard is to tuna fish as sugar is to medicine. But even Mary Poppins knows the truth.
I did however, figure out a new way to prepare this cheap, pantry staple. And when I say “new” I mean new to my apartment. I guess there’s something called a tuna casserole. I’ve never had one. Never. Gross. I mean, velvetta, cream of celery soup and mayo? No.
But I knew somewhere behind the American–style goop there was something to be said for the chunked fish paired with cream and noodles. Well, I found a version that I can say is not tacky and really tasty. It may even be something you could whip up without a grocery store trip. It’s kind of cheating using prepared items, but because I was so enamored with the results, I find it worthy to share. Click to continue.
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