This is an old, old recipe that comes from some of the lean years in the United States, particularly those of the Great Depression and World War II, and the recipe is just as relevant and good now as it was then. Tuna Wiggle on Cornbread is easy to make with inexpensive canned tuna (or chicken, if you prefer), and it's full of vegetables and flavor. The dish also is incredible comfort food. It's easy to eat, nutritious, and tasty! Traditionally, a "wiggle" is served with wiggly noodles rather than cornbread, so if you want to go that route, feel free. The wiggle also is good atop rice. Use what you have and like. Tuna Wiggle makes a great and quick weeknight meal, and the leftovers are good for lunches. Enjoy!
Tuna Wiggle on Cornbread -- Serves 4
1 tablespoon of canola oil
1 large onion, chopped
1 large red bell pepper, chopped
8 ounces of sliced mushrooms
1/3 cup of flour
2 cups of milk
1 12-ounce can of tuna, drained (or use 2 small cans of tuna)
1/2 teaspoon of lemon pepper or regular black pepper
Salt, if you must
4 big handfuls of fresh spinach or about a cup of left over cooked spinach
1/4 cup of left over white wine, if you have it and feel like using it (not traditional, but
good)
1/4 cup of grated Parmesan cheese (optional but good)
Left over corn bread, toasted
Heat the oil in a large skillet over medium-high heat and add the onion, mushrooms, and bell pepper. Saute them for 8-10 minutes until soft. Sprinkle on the flour and stir it into the vegetables for a minute or so. Turn down the heat to medium low and whisk in the milk until the mixture starts to thicken into a sauce. Stir in the tuna, pepper, salt to taste, and then the spinach, adding the spinach a handful at a time. Add the wine, if you like. Stir in the cheese, if you like. Turn off the heat and serve the hot tuna wiggle over the toasted corn bread.
