As the Frankenstorm Sandra approaches friends and family east, I sensed an urgent need to batten down with comfort food on a balmy Cali evening. The hub adores a tuna casserole, especially when stirred together with canned soup. Purist moi makes it only with a homemade sauce, even if it's a pain in the sink to make. Cause sometimes it's what I want too, just not like our mothers used to make it. I like this recipe from Gourmet, circa May 2004. It's delish and the hub approves, even though he's prone to crumbling chips on top when I'm not looking.
You can call me names, but I'm a fan of good canned tuna. This one's from Italy, but it's not too pricey. That makes a difference when adding such to a hecka lotta other ingredients. I save the pretty $7 jars for artisan sammies.
Here's my recipe from the issue. Lord, I miss Gourmet. I only regret not shipping 20 years of back issues from Wisconsin. At least I gave them to a charity. BTW: lacking mushrooms as well as Sherry, I subbed a can of water chestnuts and a good glub of French rose. I use what I have on hand to make it happen because tuna casserole should not be so beholden to a recipe.
The luscious white sauce begins its alchemic journey.
Ready for a bread crumb/cheddar cheese topping...no chips allowed tonight, I swear.
Why are all food blogs so pretty? Here's the actual mess, just a part of the clean-up lying in wait to wrinkle my palms from a sudsy soak and scrubbing. As I cook, so do I wash. And I do enjoy it...it gives my cooking session a satisfying sense of ownership, as well as closure.
Here's the link to the actual recipe. Feel free to innovate without being too precious, cause it's casserole, people.