Cooking with Tuesday: Spicy Tuna-Mushroom Sauce

Call me Chef Tuesday and bring out the kitchen tools, I’m ready!

Actually, I’m not.

Do not be deceived by the title of this post. Spicy Tuna-Mushroom Sauce my ass. Sounds classy and totally planned right? Well, it’s not. It’s a far-from-what-I-originally-planned-but-got-lucky kind of dish. I did warn you guys, that kitchen duty is not my strong suit.

The original recipe I tried to follow said “Tuscan-Style Tuna with White Beans” but since I had no white beans and sage, I decided to substitute these two main ingredients with whatever I could find in the kitchen. Basically, my very first cooking blog, is an experiment. (Thankfully, I was alone at home when I did this, because God knows how hard everyone would try to keep me out of the pantry.)

1

2

3

4

5

6

7

I have absolutely no idea what Tuscan-style meant, and the picture showed something that wasn’t really interesting to eat at all, so I went crazy with the other stuff and added unnecessary ingredients as well, that’s why I’m not so sure if this dish was meant to be a sauce or soup.

Also, I didn’t have any clue how to cook mushroom from the can. I mean, that’s already okay to be eaten right? I wasn’t exactly sure, so I kind of made it linger in the pan for quite a long time. I think it was okay though, because it tasted right. I mean, is there such thing as raw mushroom? The color was a bit intimidating.

I impulsively added cream of mushroom soup into the mix, and I think that was what made the dish complete, however, I think everything relied on that for texture. Flavor-wise, I got carried away with the black pepper and I forgot to check the tuna flavor. Turns out, I picked the spicy one, so the dish was bound to be a pain in the – tongue. Good thing, I like my food spicy. What can I say? More for me!

8

9

10

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 can shiitake mushrooms, sliced
1 can spicy tuna in oil, drained
1 cup cream of mushroom
black pepper, ground
basil leaves, ground
brown sugar
salt

Saute onion and garlic in a medium-size saucepan over medium-low heat for about 4 to 5 minutes. Add mushroom and continue stirring for about 5 to 6 minutes.
Stir in tuna and cook until just heated through, about 2 minutes. Add the cup of cream of mushroom.
Lower heat. Season to taste with freshly ground black pepper, basil, salt and brown sugar.
Serve immediately.

11

I never exactly figured out if this was soup or sauce, but it was too thick and creamy to be soup so I called it sauce. Serve it with bread or rice, and even add on red wine, for that classy finish.

Cooking with Tuesdays Part 1: Success (with a whole lot of luck)
Photos by: Me (remind me to do this earlier next time, food pictures look a lot better with with natural day lighting rather than indoor lighting.)

xx

Gizel the fail chef

NaBloPoMo_November_small

Let me know your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.