This meal took me back. Back to my Grandma’s kitchen and the smell of gently frying onion and celery (in butter of course!), and the familiar flavours of canned tomato soup. I don’t eat tomato soup normally but that as well as I onion, celery and butter were staple foods for my Grandma’s generation. This SEAFARER’S SPAGHETTI (spaghetti with tuna recipe) pays homage to them all. Add some tuna, cheese and spaghetti and you have yourself a delicious, comforting meal that Grandma would have been pleased to serve.
I made this recipe for my two daughters and I while my husband and son were out watching a Australian Rules Football game. It was my son’s first time seeing a football game live, and he was pumped! Their dinner was meat pies and lemonade with a whole heap of excitement, while our girls’ night in was a gentler one. Ruby, Eden and I savoured the flavours of our SEAFARER’S SPAGHETTI on our front porch, peacefully listening to the evening sounds of our street and chatting together. In my opinion, both great nights!
I highly recommend this SEAFARER’S SPAGHETTI as a simple and flavourful dinner recipe which will, with its flavours, transport back in time. Enjoy!
- 6oz. (170g) spaghetti
- 2oz. (60g) butter
- 1 small onion, sliced
- ¼ cup chopped celery
- ¼ cup plain flour
- 1¼ cups tomato soup (approximately 10oz. (285ml) can)
- 1 cup water
- 6oz. (170g) Cheddar cheese, shredded
- 6½ oz. (185g) can chunk style tins
- ½ cup cooked peas
- ¼ teaspoon salt
- Pinch pepper
- Cook the spaghetti in boiling salted water until tender. Drain, rinse, place on a serving dish and keep hot.
- Melt the butter in a saucepan. Add the onion and celery; fry gently until tender.
- Stir in the flour and cook for a few minutes. Add the tomato soup, water and 4oz. (115g) shredded cheese. Stir until the sauce thickens and the cheese is melted.
- Add the tuna, peas, salt and pepper. Reheat.
- Pour the sauce over the spaghetti and sprinkle with the remaining cheese.