Tuna Napolean is preserved from a typewritten recipe card in the Seafood section of My Mom’s Recipe Box. The original scan is included alongside the transcription.
Original Recipe Card
Ingredients
- 1 tsp. corn oil
- 1 tbsp. water
- 1 onion, chopped
- 1 tbsp. parsley
- 1 clove garlic,minced
- 2 cans tuna,drained
- Salt & pepper to taste
- 1 can stewed tomatoes, undrained
- ¼ tsp. dried basil
- (4 oz.) can mushrooms,undrained
Directions
Combine oil & water in lg. skille Add onion & garlic; saute. Add remaining ingredients. Cover; heat to boiling. Reduce heat;simmer covered for 15 mins.;stirring occasionally.
Yield
Makes 4 servings
Preservation Notes
This typewritten card spells the title ‘TUNA NAPOLEAN’; that spelling is retained. The first direction runs off the right edge. The mushroom ingredient begins ‘(4 oz.) can’ without an added quantity.
Notes From the Original
198 cal. per serving
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
