Using tuna canned in water–with a reason, for once.
Like Julia Child, I don’t really approve of water-packed tuna. The water drains flavor from the tuna and makes the texture even less desirable than it already has to be with canned tuna. Plus, once drained, a can of oil-packed tuna has something like 20 calories more than the water-packed variety.
Ordinarily, I’d say if you feel compelled to use water-packed tuna, use the pouches (which also have a nicer texture, since the flatter shape can be “canned” using less heat and time). But here, where the water goes to reconstitute the cream of celery soup… I’d still say to use oil-packed tuna, drain the oil, and then add a couple tablespoons of water.
Sorry. There’s just no reason to have water-packed tuna in the house.
From the box of L.R. from Winston-Salem, North Carolina.
1 can tuna, canned in water
1 can June (English) peas, drained
1 can cream of celery
Add a little lemon juice, some grated lemon rind.
Mix well. Place in casserole. If one wishes, add bread crumbs.
Bake 350 deg. for 20 minutes.
(Only 170 calories per serving.) Serves 4.