In reply to Sue’s Tuna Fish Pie, here’s the recipe that I use to make Impromptu Tune Fish Casserole. It comes from The Sainsbury’s ‘American Sampler’ by Patricia Lousada, published in 1982
2oz (50g) butter
1 green or red pepper, seeded and chopped
7oz (198g) can of tuna fish, drained and flaked
8oz (225g) Chinese or other egg noodles
10 1/2oz (295g) can of condensed cream of celery or mushroom soup
5fl oz (150ml) carton of single cream
½ teaspoon (2.5ml spoon) curry powder (optional)
1oz (25g) fresh bread crumbs
Gently heat 1oz (25g) of the butter in a small frying pan and sauté the pepper until it is soft. Remove from the heat and stir in the tuna.
Meanwhile, in a large saucepan, bring 4 pints (2.5 litres) of water to the boil, add 1 tablespoon (15ml spoon) salt* and the noodles and boil briskly until the noodles are ‘al dente’ – with quite a bit of bite left in them. Drain the noodles, pour them into a greased ovenproof dish and toss with the remaining butter. Pour the tuna and pepper mixture over the noodles.
Empty the soup into a bowl and mix in the cream, and the curry powder if you are using it. Pour this soup mixture over the tuna and sprinkle with the breadcrumbs. Bake in a pre-heated oven, Gas Mark 7/425°F/220°C, for 15-20 minutes.
I’ve adapted the recipe over the years as I couldn’t find good old condensed soup here. I made up packet leak and potato soup and thickened it with flour or I made a sauce using whatever vegetables I had, flour and milk I also use pasta to make it too.
Anyone else got a tuna recipe they’d like to share?