Index / Cooking
Week Six: Tuna, new style
 

1 onion
3 tbsp. flour
salt and pepper
12 oz. evaporated milk
6 oz. cheddar cheese
2 tbsp. parmesean cheese
2 cups rice
1/2 tspn. paprika, 1/2 tspn. oregano
(1) 14 oz. can of whole tomatoes
(2) 6 oz. can of tuna fish



Shit man. We REALLY need a cheese shredder.

Coarsely chop up that onion and throw it in a buttered frying pan. Add the flour, salt, and pepper and then the evaporated milk.

Meanwhile, have someone chopping up the cheddar, or if you're not a moron, shredding it. When the mixture comes to a boil pour in the cheddar and parmesean and stir thoroughly. Eventually it'll turn into a gooey mixture, much like your girlfriend's panties during "that time".


With just a little bit of love your cheese sauce can turn into a mixture that Jerry approves of.



This is the kind of mix you're looking for. Somewhere along the consitency of guts and eyeballs.

Put the rice, oregano, paprika and tomatoes (with the juice from the can) in the baking dish. Top that with all the tuna. Now, the most important step is that you don't dump half of it into the sink. We're not really sure why we didn't leave that one out. I should really ask Jerry about it. Add 3 or 4 cups of water (12 oz. cups, not those pussy measuring cups).

The cheese sauce should be melted by now so pour it over the dish and spread it out as even as possible. Now toss it in the oven and bake it for 25 minutes.

Remember. DON'T throw half your tuna into the sink. It might sound alluring, but you'll only regret it.


It might look sloppy now. But 25 minutes in the oven and this is a feast!


Here we see the mess when Jerry dropped the tuna. Good job Jerry.

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