Dining Hall Dish
Observer Scene | Wednesday, September 24, 2008
Not everyone is going to agree with me on this one, but tuna is delicious. Despite the problems having to do with over-fishing (an issue that sadly and inevitably affects nearly all of the fish we consume) and the research being done concerning mercury levels (though it does seems that they are concluding eating is tuna is fine, as long as it is done in moderation, as with all things), I can’t stop myself from eating it. So this week’s recipes are a tribute to the versatile and easily accessible tuna.
This week’s recipes::
Tuna and Edamame Casserole
I find something really comforting about tuna casserole. It’s one of those warm, simple and filling dishes that make you feel at home. The dining hall only serves it every once in awhile, but make it yourself and you can have it any night you like, and even have the option of tossing in some new flavors that you wouldn’t expect.
1. Fill a pasta bowl with short pasta, such as farfalle (bow tie), conchiglie (shell), or fusili (corkscrew). Top it with one of the dining hall’s Alfredo sauces. (Go ahead and try something slightly to the right or left too, such as South’s Ranchero Alfredo sauce. It will give it a different taste, but a good one. You are looking for a creamy sauce.)
2. Add edamame (Boiled soy beans, for those of you who are unfamiliar. If you aren’t a fan, feel free to substitute with a vegetable like peas.), mushrooms and a cheese you like that matches with your pasta sauce (cheddar is pretty reliable) from the salad bar.
3. Mix ingredients together.
4. Heat it all in the microwave for about 45 seconds to soften the mushrooms, melt the cheese and get it all nice and hot.
5. Enjoy! This tuna casserole, of course, doesn’t get the benefits of that crusty top that comes from baking, but you’ll still get to enjoy the same melty inside. Serve it with some good bread.
Tuna and Cream Cheese Bagel
Tuna melts are one of my favorite quick meals. This is a spin on the basic idea, adding in cream cheese and putting it all on a bagel.
1. Fill a bowl with tuna from the salad bar.
2. Pick up lettuce, tomato, slice of cheese (provolone or cheddar both work well) and a lemon wedge.
3. Toast a bagel.
4. Spread cream cheese onto both sides of the bagel.
5. Squeeze the lemon into the tuna; add a dash of pepper and mix.
6. Top one side of bagel with lettuce, tomato, cheese and tuna. Close it off with the other bagel.
7. If you like, stick in the microwave for a few seconds to heat it all up.
The dining hall provides a pretty good tuna salad all set to go. Make yourself a quick salad with spinach, red onion, cheese and olives, top it all off with a mound of tuna and you’re set to go. Or give in and go for the good old tuna sandwich – tuna, tomato, lettuce, cheese and whatever other condiments you enjoy (I like Dijon mustard.)
Have your own dining hall recipe? We would love to feature it! E-mail firstname.lastname@example.org.