My children will tell you that they ate a lot of tuna casserole. Those were the days that one fed a family of four on a 3 oz. can of tuna fish. I used a can of mushroom soup and usually baked it with crumbled potato chips on top.
My tastes have changed a bit since then. For my updated tuna casserole I sautéed some chopped onion and celery with a clove of garlic. I made a roux with butter and cornstarch and gradually added in organic vegetable broth. I broke up one of the leftover tuna steaks, about 3 oz., and added to the sauce. I added about 2 TB dark miso paste and some Worcestershire sauce. I had parboiled some rice noodles and mixed them into the sauce. Some fresh ground pepper brightened the savory flavors. I topped with some peas and a handful of micro greens. Pretty tasty, next time I’ll make sure I have some fresh mushrooms on hand. To complete my comfort food meal, I scooped up some Terra chips, Sweets and Beets.
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