The last time I made Tuna Fish Surprise was in home economics class in seventh grade, which was...hmmmm....over 50 years ago. That was the first time I ever made the dish—a can of tuna fish, a can of cream of mushroom soup, crumbled potato chips, and, I don't know what else. I have a vague feeling we baked the tuna fish on sliced bread. It was after all public school, the 1960s, and the objective to teach us, girls, how to prepare delicious fare cheaply and quickly within 30 minutes or less.
The home ec teacher let us give our dish away to other teachers, which meant being able to roam the hallways during class hours. So, yeah, you bet I went that way. I chose Mr. Anthony, the gruff old science teacher. Why should all the favorite teachers get all the good stuff?
Yesterday was the second time I made a version of the dish. After consulting the cookbooks and the Internet, I figured anything could be put together for this dish. Thus, it's name. Uh-huh. Got it.
To two cans of sustainable tuna fish, I added leftover brown rice, leftover homemade mushroom soup, one rye crisp, a cup of frozen green peas, two stalks of green garlic, and about a cup or so of crumbled potato chips. I also mixed in creamed horseradish and juice from one lemon. The mixture was dumped into a buttered casserole dish, then topped with a thin layer of shredded sharp cheddar cheese.
Result: The Husband thought it was tasty. Me, okay. Molly the Cat sniffed it and turned away.