Text 17954, 84 rader
Skriven 2014-10-11 06:29:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Ethnic foods
====================
-=> Ruth Haffly wrote to mark lewis <=-

 DD> I prefer tuna in water (or Bonito, Skipjack, or any of the tuna

 RH> I usually buy tuna in water

 ml> +~^~

 ml> that's a plus infinity raised to infinity power ;)

 ml> i only get them in water... the oil stuff is just plain nasty unless
 ml> one wants to try using it in a lamp like back in the ancient days...

 RH> Be glad tuna now comes in a choice of oil or water pack. It's only
 RH> within the last 25 or so years that the water pack came out, before
 RH> then, it was all packed in oil.

Maybe where you live(d). I was buying tuna/bonito in water at the Smart & Final
stores in the South Bay area of the Los Angeles basin in the early 1960s. So
that's 50 years or more. Geez, that's been a loooooooooong time.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Tuna Mornay
 Categories: Seafood, Pasta, Cheese, American
      Yield: 6 servings
 
    250 g  Short pasta;(we used
           - Tortiglioni)
     40 g  Butter
      3 tb Plain flour
  1 1/2 c  Milk
      1 c  Cream
      2    Eggs; lightly beaten, opt
           Salt & pn white pepper
      1 sm Onion; fine chopped
      1 c  Grated Gruyere or tasty
           - cheese
    425 g  Tuna in water; drained
      2 tb Chopped parsley
    1/2 ts Grated nutmeg
           Juice of half a lemon
      1 c  Breadcrumbs
     30 g  Butter; melted
    1/3 c  Grated Parmesan
 
  Bring a large pot of salted water to the boil. Add pasta
  and cook according to packet instructions. Drain and set
  aside.
  
  Preheat oven to 350oF/175oC or 325oF/163oC fan-forced.
  Lightly grease a 1.5 litre capacity dish.
  
  Melt butter in a medium sized heavy based saucepan. Sprinkle
  over flour, and cook for about 1 minute or until the flour
  has lost its raw smell and smells a bit nutty. Gradually
  whisk in milk and cream. Bring to a boil, stirring until
  slightly thickened.
  
  Remove from heat and quickly beat in the eggs, if using.
  Season with salt and white pepper and stir though the onion,
  Gruyere or tasty cheese, the drained tuna, pasta, parsley,
  nutmeg, and lemon juice.
  
  Pour into prepared dish. Sprinkle with breadcrumbs and pour
  over melted butter. Sprinkle with the Parmesan. Bake for
  20 - 30 minutes or until golden. Allow to stand for 5 min
  before serving.
  
  SOURCE: Cooking w/The Australian Women's Weekly
  
  Found at: aww.ninemsn.com.au
  
  Meal Master Format by Dave Drum - 17 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I took to it like a duck takes to a roasting pan.
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