Forsooth, what light through yonder blogosphere breaks? It is the east, and Peas Juliette is the sun!
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 sautéed, check.
Cornstarch… dissolved in liquid from peas. Ew?
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).
But of course we had to make it even weirder by throwing in peas and pimiento.
Rice, cheese, and tuna are a much easier concoction.
It didn’t unmold very prettily. (Unlike gelatin, however, goopy rice is easy enough to mush back into shape.)
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.