Creamed Tuna on Toast

Subtitled "Validation that I'm a good cook."

My youngest is known for her back-handed compliments, statements like:

"You're not as annoying as I thought you'd be." (Said to a new student after they became friends.) 

"This isn't as bad as I was expecting." (Said to me after taking a bite of a dish I made.)

"After eating school lunches, your cooking is pretty good, Mom!" (Also said to me after she started taking school lunches in high school.)

So I have to set the record straight.

I'm a good cook. Most of the food I prepare is edible, not chewy, not dried out, has flavor and provides nutrients to my family when enjoyed in moderation. I make an amazing marinara sauce, have learned how to make fresh pasta which has gotten rave reviews, and can roast and saute vegetables to perfection. 

Today I recounted to my kids one of my favorite meals that I ate as a kid — creamed tuna on toast. It is exactly what it sounds like. If you want to try it, here's the recipe:

1 can of tuna

1 can of canned peas (15 oz, strain out the water first)

1 can of cream of mushroom soup

Mix it all together, add a little milk if needed and warm on the stove. While warming, toast up a bunch of bread. Serve the stack of toast alongside the bowl of creamed tuna, and voila! It looked a lot like the photo above when you put it on your plate.

I loved this meal as a kid. It had a blend of mush and crispy toast, or mushy toast if you let it soak in. And I loved the satisfying "pop" of peas in my mouth when I ate them.

When Wayne and I were first married I made this dish for the two of us one night. I like peas, he does not. If his mom ever cooked with tuna he doesn't remember eating it. We sat down to our stack of toast and bowl of creamed tuna and he looked at me skeptically. He tried it, ate one spoonful and got himself a can of chicken noodle soup from the cupboard which he warmed up and ate instead.

"Don't ever make that again," he advised. And I haven't, for as much as I've wanted it myself.

Fast forward 25 years. We have two girls, teens now, neither of whom like peas or tuna. One of them is gluten-free, and gluten-free bread isn't known for being the best, even when toasted.

Today I just described this dish to them both and told them how in my house growing up, it was a staple dish in frequent rotation. They both made gagging noises and agreed that I am indeed a better cook since I never try serving them that dish.

Speaking of which, I believe this entire post is a back-handed compliment to my mom, because I loved that dish and clearly her grandchildren wouldn't. Love you, Mom!