Puffy Tuna and Rice

I really, really did not expect to enjoy this meal.

I didn’t even set up my camera or think of photographing it for the blog until long after the dish was made.

This recipe just screamed “I dare you to make me.”  The cookbook is copyrighted 1970 and is entitled A Dollar a Day . The entire thing, including the recipe I made, screams 70s.  SCREAMS.

The recipe called for canned tuna.  I keep that around because the Omnivore likes to make himself tuna sandwiches.  I don’t like tuna sandwiches.  Or canned tuna at all.

The cookbook has no pictures and I was just darned curious about what made this “Puffy Tuna and Rice” so puffy anyway.  As I read on, I realized it was the separation of egg yolks from the whites and treating each component of the egg differently to achieve distinct results.

So I decided to make it.  It consists of ingredients standard to my pantry anyway: rice, frozen peas (my addition), canned tuna.  I didn’t really have to go out of my way to make it.  And if I hated it?  So what.  I’d still eat it.  I do things like that.  I’m a trooper.

But I didn’t hate it.  I liked it a lot!  Sure, it screamed casserole but is that so bad?  The rice disappeared amongst the puffiness from the egg whites.  I bet your family would never even notice the brown grains in there.  And yolks made for a thick and rich sauce and although the recipe called for cheese, I omitted it and didn’t miss it one bit.  I don’t think I like tuna with cheese anyway.

In the interest of full disclosure, though, I must admit that the Omnivore only thought this meal was “okay.”  Yes, he ate is full portion and enjoyed it, but he admitted it was not something he’d request again.  Maybe if I’d added the cheese it’d be a different story.

One Year Ago: Sauerbraten Klopse
Two Years Ago: Valen-Thai-ne’s Day Dinner (a favorite)

Puffy Tuna and Rice (adapted from A Dollar a Day)
1 can tuna (that normal size, not the huge one), drained
1 cup frozen peas
1.5 cups cooked brown rice
3 eggs, separated
1/2 tsp salt
1/2 cup milk
1 cup water
1/4 cup vegetable oil
1/4 cup whole wheat flour

Whisk together oil, flour, water, milk, and salt.  Heat over medium heat in a small sauce pan.  Add egg yolks and whisk continuously, about 3-4 minutes, until the mixture is thickened.

Beat egg whites with an electric mixer until stiff and frothy.

In your casserole dish, combine cooked rice with peas.  Mix in drained tuna and incorporate sauce throughout.  Carefully fold in egg whites until just combined.

Cook in an oven preheated to 350* for 35 minutes.