Just because meat costs have soared doesn't mean you can't make something really, really good for dinner! Don't knock that humble can of tuna! You can turn it into the star ingredient in a tasty Tuna Wiggle. This is an old, old recipe that your mother and/or grandmother may have made. For many families in the World War II era, the wiggle entered their weekly dinner rotation. Good and comforting, a tuna wiggle also is quick and easy to make. You can vary the vegetables in it to include what you have on hand. Traditionally, a "wiggle" is served with wiggly noodles, but I like it with cornbread, or try it with rice. Use what you have and like! Enjoy!
Tuna Wiggle -- Serves 4
1 tablespoon of canola oil
1 large onion, chopped
1 large red bell pepper, chopped
8 ounces of sliced mushrooms
1/3 cup of flour
2 cups of milk
1 12-ounce can of tuna, drained (or use 2 small cans of tuna)
1/2 teaspoon of lemon pepper or regular black pepper
Salt, to taste
4 big handfuls of fresh spinach or about a cup of left over cooked spinach
1/4 cup of left over white wine, if you have it and feel like using it (not traditional, but
good)
1/4 cup of grated Parmesan cheese (optional but good)
Noodles, corn bread, rice, etc.
Heat the oil in a large skillet over medium-high heat and add the onion, mushrooms, and bell pepper. Saute them for 8-10 minutes until soft. Sprinkle on the flour and stir it into the vegetables for a minute or so. Turn down the heat to medium low and whisk in the milk until you have a thickening sauce. Stir in the tuna, pepper, salt to taste, and then the spinach, adding the spinach a handful at a time. Add the wine, if you like. Stir in the cheese, if you like. Turn off the heat and serve the hot tuna wiggle over noodles, corn bread, rice, etc.
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