There are times when you just don’t feel like cooking – yet have to. Quick Tuna Fish Delight is specially geared to those days: the most energetic thing you do in the course of its preparation is open a few cans, and it takes only about
15 minutes to cook! Serve with Irish Soda Bread and plenty of butter, and Tomato Salad.
1 oz. butter
3 medium-sized onions, thinly sliced
14 oz. canned condensed mushroom soup
4 oz. canned peas, drained
7 oz. canned tuna fish, drained and flaked
1 tablespoon chopped pimiento
6 oz. cooked egg noodles
3 oz. Parmesan cheese, grated
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
2 tablespoons dried breadcrumbs
Preheat the grill to moderate.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown.
Stir in the soup, peas, tuna fish, pimiento, noodles, 2 ounces of Parmesan cheese, the salt, pepper and cayenne. Mix well to blend. Reduce the heat to low and simmer the mixture, stirring occasionally, for 5 minutes or until the mixture is very hot.
Remove the pan from the heat and transfer the mixture to a medium-sized flameproof baking dish.
Sprinkle over the remaining Parmesan cheese and the breadcrumbs and place the dish under the grill . Grill for 5 minutes or until the top is brown and bubbling.
Remove the dish from under the grill and serve at once.