Tuna Casserole

Well, I can’t figure what else to call it, even though it’s never baked. But don’t worry, it contains no canned soup of any sort.

This is what I remember of a recipe I learned from my mother. No idea where she got it, and no doubt it has mutated over the years. It was always called “the tuna dish”, which makes sense since I don’t believe there was anything else employing canned tuna that showed up on the dinner table. I made it for the first time in ages, probably over a decade, yesterday, and it was quite successful, so I thought it was a good idea to document it.

2-3 cups cooked brown rice (I cooked 1.5 cups for this purpose, and then didn’t measure how much I had). I think the original used white rice, but I’m pretty partial to brown for most things.

2 medium onions, chopped what I think of as fairly fine but most people would probably call “medium”.

Some garlic, like 4 cloves maybe, minced.

Curry powder, 1-2 Tablespoons (curry powder being so variable, do what seems right).

2/3 cup dry white wine with decent acid backbone.

12oz canned tuna.

In a large enough vessel (I use a cast iron chicken fryer, a high-sided frying pan), sauté the onion and garlic in olive oil.

Add the tuna and packing liquid (oil or water). Break up the chunks.

Add the curry powder and wine. Give it a few minute to blend flavors. Some salt may be called for, use your judgment (how much salt is in the rice makes a big difference here).

Add the rice, and mix well. Cover, lower heat, and cook a couple more minutes. Garnish with a sprinkle of paprika and parseley on top, and serve.

Serves 4 quite handily (with a large pile of broccoli, in our case).

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