Posted by: Erica Retrochef | April 14, 2014

Peas Juliette

Forsooth, what light through yonder blogosphere breaks? It is the east, and Peas Juliette is the sun!

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recipe

PEAS JULIETTE

1 No. 303 can (1 lb. 1 oz. size) Del Monte Brand Early Garden Peas
1/3 cup chopped onion
3 Tbsp. butter or margarine
1 Tbsp. cornstarch
1/4 cup chopped pimiento
3 cups hot cooked rice
1 can (6-1/2 oz. size) Del Monte Chunk Style Light Tuna, drained and flaked
1/3 cup shredded Parmesan cheese
Salt and pepper

Drain peas, reserving liquid. Sauté onion in butter or margarine till tender. Add cornstarch dissolved in liquid from peas. Cook, stirring constantly, till thickened. Add peas and pimiento heat. Combine hot rice, tuna, and cheese. Season to taste. Pack into 1-qt. ring or other simple mold; turn out on hot serving dish. Serve with hot peas mixture, as shown. 4-6 servings.

onions

Onions sautéed, check.

cornstarch

Cornstarch… dissolved in liquid from peas. Ew?

thick-sauce

It did thicken quite quickly after being added to the butter. I’m used to doing this roux-style, but cornstarch thickens without requiring a lot of additional liquid (broth or milk).

pea-goop

But of course we had to make it even weirder by throwing in peas and pimiento.

rice

Rice, cheese, and tuna are a much easier concoction.

unmolded

It didn’t unmold very prettily. (Unlike gelatin, however, goopy rice is easy enough to mush back into shape.)

serving

Tuna and peas by any other name would taste as sweet.

But seriously, this was pretty tasty. The tuna and rice was really good, and the peas were improved by the additional vegetables. What’s more, it worked well as a one-dish meal without being a casserole. All the kids loved it, as did Buzz and I — and they’ve been asking (repeatedly!) when we can make it again. That’s a winner.

Poetic tuna recipe was posted by alsis35 on Flickr.

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Responses

  1. I like to guess the likelihood of success based on the recipe and picture before I read your post. Despite the fairly normal ingredients, I thought this one would bomb based on the name and molding. Somehow, a fancy name and the use of a mold seem to reek of desperation on the part of the recipe-maker. Glad this one worked!

    • I agree that it did not look confidence inspiring. However, I think it was ultimately just too simple to totally screw up.

  2. I have never been able to overcome the idea of nor accept tuna in anything heated. Can’t do it.

    And canned peas, me least favorite canned veg, with heated tuna…don’t tell the kids, but I’d rather go hungry.

    • I never had canned tuna in anything warm until I was adult, and I agree that there’s something a little weird-seeming about it still. Canned peas aren’t great, but if you get good quality ones, they can work pretty well.

  3. If I was to make this dish, I would use roasted fresh red peppers and frozen peas, and omit the tuna, but that’s just me


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