Hotbox Hipster

I have been eating tuna fish and noodles since I was a child. it was a go to meal for my father (who did most of the cooking in the house) – and it was always a very comforting meal at the end of the day. most meals were rounded out with a nice piece of butter bread, maybe two… and they usually found us watching Andy Griffith, Dukes of Hazzard or the the like while we noshed. the warmth of the home, smells from the kitchen and the buzz of the console TV still linger in my senses. a likely reason as to why I find myself preparing this one dish wonder at least every other week. I make mine in a wok, because of size and ease of mixing mostly. it works, so i keep doing it that way. the ingredients are simple. ultra simple. and few as well.

WHAT YOU NEED:

a bag of wide ribbon egg noodles (or no yolk – either way)

2 cans of cream of mushroom soup (i pick one fat free and one regular)

milk (using 3/4 full of one of the cans)

can of peas (drained)

2 cans of solid white albacore tuna in water (drained)

salt and pepper

HERE’S WHAT YOU DO:

cook your egg noodles to al dente.  drain and set aside in colander.

take  your wok (or equally large non stick skillet)  and give a swirl of olive oil or a pat of butter.  open all of your cans, drain where needed, etc. -turn your heat to medium high.  Add your mushroom soups, and take one of the soup cans and fill it 3/4 full with milk (i use skim or 1%) and add into pan.  stir well to combine.  Add in a 1/4 tsp of salt and a 1/4 tsp of pepper and stir well.  (add more pepper later once all combined.) Add in your cans of drained tuna, breaking up the pieces a bit with the spoon or the back of your spatula. Add peas, stir.  once all combined, bring up to bubbling. Add the noodles, (if they are all stuck from sitting there, run under hot water and shake well – then add them)   and cook over medium heat for maybe five to ten more minutes, stirring occasionally.  THAT IS IT!  Add more salt and pepper to the top if desired, i like to hit it with cracked pepper at the end once it is ready to serve, i think it looks so pretty against the white noodles.  turn it out to a serving platter or bowl if desired, or serve straight from the wok.  butter bread encouraged.   Enjoy a classic… heck, go watch the Duke boys.

peace and love.