1 can clam chowder 1 can kippered herring 4 or 5 cloves garlic some random bit of leek from the fridge a little bit o water almost all the egg noodles pepper fish sauce cuz I hate salt but love salty things fake ass parmesan cheese
put into a fucking pot on med heat. stir whenever. don’t burn yer tongue like I did and let that shit cool.
viola! you dirtied one pot and didn’t have to think really hard about food! congratulations you.
Noodles of choice
One can of tuna
½ c peas
¼ c Brie
2 T Parmesan
¼ t garlic powder
¼ t onion powder
1 t Italian seasoning
¼ c milk and 1 T butter or ¼ c cream
2 T Greek yogurt
S&P to taste
Cook noodles and peas together in “salty like the sea” water until al Dente - firm but cooked through - 10 mins for these noodles. Drain. Add both cheeses, milk and butter or cream, seasonings, stirring until cheese is melted. You shouldn’t need to cook it anymore after draining. Add tuna, mix well, add yogurt and S&P.
Another thing I enjoy making because of the protein/fat content and simplicity. The flavors distract from the tuna’s fishiness and I find it quite a bit tastier with pasta than Tuna Helper.
Ingredients (serves 1-2 people); everything to taste:
1 (5 oz.) can of tuna, drained
1-2 tsp. soy sauce
1-2 tsp. vinegar* (I probably wouldn’t recommend Balsamic.)
1 tsp. sesame oil
½ tsp. garlic powder
1-2 tbs. Sriracha hot sauce (optional)
½ tsp. lemon pepper (optional)
1 tbs. sugar (optional)
Combine the ingredients in a small bowl with a fork. You don’t need to heat this recipe up if you don’t wish to (but if so, I would recommend you do so on the stove rather than microwave; at low to medium heat).
*You may substitute vinegar with lemon or lime juice.
I usually have cooked spaghetti on hand for this but pretty much any kind of noodle could work well with this topping.
For the dorm cooking crowd- it’s also good on crackers (I recommend Ritz). And it’s probably also good in a salad. Feel free to experiment with it.