But even though I love the original, it doesn't mean I can't mess with the recipe. This has a lot of the same flavors, with a few twists and a complete fashion makeover.
For this recipe, I like the tuna packed in oil, which seems to be getting harder and harder to find. If all you can find is tuna packed in water, you can use that and add olive oil to compensate. Because this does need a bit of fat to carry the flavor.
Inspired by Tuna Noodle Casserole
1/2 pound thin spaghetti
1 tablespoon unsalted butter
1/2 pound mushrooms, sliced
1 white or yellow onion, medium dice
2 5-ounce cans tuna in oil
1/2 cup frozen peas
12 pimento-stuffed green olives, sliced in half
Cook the pasta in boiling salted water while you're cooking the rest.
Melt the butter in a large saucepan. Add the mushrooms and onions and cook until the liquid releases and evaporates and the mushrooms begin to brown a bit and the onions softens.
Add the pasta to the mushroom/onion mixture, along with about a cup of the pasta cooking water and the tuna along with the oil (if you think there's too much oil in the tuna, drain some off - but reserve it, in case you want to add it back).
Cook and stir until the tuna is distributed throughout the pasta and the water has cooked off so it's no longer soupy. It should be moist, but not gloppy.
Add the peas and olives and stir until they're distributed through the pasta. Taste for seasoning and add salt, if you feel it's needed - with the fish and olives, I didn't think it needed any more, but it's your choice.
Serve hot.
The #SundaySupper crew has a lot more retro recipes for you. Check them out:
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Irish Cheddar-Whiskey Fondue by girlichef
She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Salads:
Coca-Cola Salad by Magnolia Days
Salmon Salad | Retro Tuna Salad by Family Foodie
Ambrosia Salad by Simply Gourmet
Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
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Italian Style Bread by The Meltaways
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English Muffin Pizzas by Comfy Cuisine
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Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?
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Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
Tuna Noodle Casserole by Country Girl in the Village
Nana’s Marinated Beef Roast by Supper for a Steal
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Mushroom Stroganoff by Small Wallet Big Appetite
Dairyfree Toast Hawaii by Galactosemia in PDX
Porcupine Meatballs by Hezzi-D’s Books and Cooks
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Salmon Quiche with Preserved Lemon by Shockingly Delicious
Steak Diane by Crispy Bits & Burnt Ends
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Old-Fashioned Pork Chops by My Trials in the Kitchen
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Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
Inspired by Tuna Noodle Casserole by Cookistry
Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
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Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
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Classic Corn Casserole by The Foodie Army Wife
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Mem’s Broccoli Casserole by Momma’s Meals
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Old School Boozy Rum Cake by Webicurean
Individual Baked Alaskas by That Skinny Chick Can Bake
Rainbow Jello by Cravings of a Lunatic
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Pineapple Bars by Peanut Butter and Peppers
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