I grew up on Tuna Over Rice. This was my Mom's every-other Wednesday night special. I have a theory on how it came to be a bi-weekly dish. My Mom grew up during the Great Depression. Canned tuna had already been around for a few decades by then (1904), and Campbell's created Cream of Mushroom in 1934. In 1950 my parents married and for a few years money was tight while Dad finished his military carrier. As the years went by their children began marrying and moving out while my folks financial situation went to upper middle class. I feel like Mom kept cooking that dish because of it's simplicity and because it darn tasty.
As mentioned before in a previous blog my Mom never let us near the kitchen while she cooked so we had to figure out her recipes after she passed. I never attempted to try this recipe because I was never given the opportunity. I tried once but my children's father kept asking for tweaks as I cooked and it turned into Tuna Noodle Casserole. The other day my oldest decided that he was interested in trying it. I had been lucky enough to have talked to Mom about this recipe before she was gone and knew it was only three ingredients. Out of curiosity I did look up variations but they seemed like cooks were trying too hard. The recipe is perfect on its own. Maybe you could add some garlic. It doesn't need it but my family believes "when in doubt add more garlic."
So here it is, at long last, my Mom's Tuna Over Rice.
Mom's Tuna Over Rice
Ingredients:
2 Cups Uncooked Rice
4 Cups Water (technically this is a fourth ingredient but I don't think it counts)
2 Cans Cream of Mushroom
2 Cans Tuna, drained (of course the liquid goes to the cats, that's the rule)
Directions:
- Combine rice and water in a rice cooker (or however you prefer to cook it). Cook until done.
- Mix cream of mushroom and tuna in a bowl.
- Plate the rice and pour the tuna mixture over the top.
- Serve with side of choice.
Makes 5 servings.
Enjoy!
Ingrid
