I had the overwhelming urge to make this for dinner, since I kinda had some time on my hands (the model never showed for the photoshoot, although he did end up calling me late this afternoon, and we're rebooking for a later date).
It's my version of my Mum's recipie, I tweaked it and tweaked it, and, well, just added about a ton of spices to it, so now its very much my own. And so.... may I present...
Tuna Thingy a la Yani..
Ingredients
- 3-ish tablespoons butter/margarine
- 3-ish tablespoons flour (plain)
- 3/4 (three quarters, not three-four) litre milk (approx)
- Herbs and Spices to taste
- Two large cans tuna (in brine.... none of that oil crap)... undrained
- One can sliced mushrooms (and you can add fresh ones if you have them)... undrained
- One can corn (kernels, baby spears.... anything but creamed basically... I prefer kernels)... drained!!
- Random vegetables..... string beans, onion (cooked first), capsicum, anything around the place really
Amounts can be adjusted, since it makes a VERY large amount...
The Creation
Melt butter in REALLY BIG saucepan, when bubbly add flour. Stir (I use a whisk, coz I like whisks... and it breaks it up nicely) until all crumbly... may need more flour... it depends.
About " " much milk.... actually I have no idea and play it by ear.... add a little bit first and make a smooth sauce with the flour/butter then add.. ummm.. well a litre is too much, but between half to three quarters is about right..... depending on the size of the saucepan it should be about half to three quarters full too.
Stir sauce until it gets nice and thick and bubbly, making sure you get all the sticky bits off the bottom or they'll.... well.... stick!
Remove from heat and raid the herb/spice cupboard..... ummm... my "must haves" are pepper (quite a bit), curry powder (lots), mustard powder (some), garlic powder (you could use fresh too I guess)..... cayenne pepper (some), a good "handful" of parsley (the herb of the gods), basil, a dash of tabasco if you have it.... and a good whack of paprika...
Taste with a WOODEN spoon.... metal makes it taste funny..... it should be subtle at first and then creep up and WHACK you in the back of the head and yell "HELLLLLOOOOOOOOOOOOOOOO" or words to that effect. It should also be a nice curry yellow/papprika red colour.... with green-ey bits
DON'T add any salt.... that we will deal with momentarily....
Next.....
Drain the liquid from the two cans of tuna and can of mushrooms into the mix, then stir and return to the heat.... cook until it becomes thick again.... taste test again and add anything (herb, spice, pepper) you think is missing.
Then add the drained tuna and mushrooms.... plus the can of corn (which has been drained and the liquid gotten rid of) and any other random vegetables you want to add....
Stir through on the heat, and then remove and repeat taste/spice routine.....
Place in HUGE casserole dish.....
Toppings..... these can vary.....
- Classic (aka Too Much Time On Your Hands)... mashed potato (the real stuff... none of this instant crud), when mashed, use ice-cream scoop to make ring of "scoops" around outside of dish, plus one in the centre.... sprinkle with grated cheese and a little paprika
- The Crust... alternate about 4 layers each of cheese and breadcrumbs.... starting with breadcrumbs and ending in cheese.... for those who like tomato, thin slices can be placed on top.... without cheese covering them
- Classic Crust... combination of the two..... place potato on breadcrumbs and sprinkle cheese over the lot
- The Shephard... variation on Shepards Pie..... mashed potato again, but this time just spread over top of dish and then bake..... cheese optional
- The Dull or Economy... just the cheese.... or nothing at all
Bake in an oven that's been preheating....... I have no idea what temperature..... probably about 250 C or 500 F for as long as it takes to get all hot and bubbly and the cheese/potato to get golden brown..... it should be a "bit" burned around the edge and all bubbly.
Serves lots of people if you make something with it...
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