After reading your comments, you seem to have answered my question of, "Who would have thought to pair potatoes & tuna?" I assume a lighter fish, like tilapia or cod would better fit the bill (these would of course increase the prep time). If I'm mistaken, I'd love to hear what other fish you think would better complement this dish.
Thanks for posting!
Edit: It occurs to me that the choice of tuna, besides its ubiquity, might have been for its low calorie count, especially during the era in which the recipe was printed.
You are totally right on everything! I really do think that canned tuna was used because it was easy to find, cheap, and a low calorie count (and not too exotic).
As for the type of fish I would use? White fish, for sure. Cut it into bite size pieces and throw it in the dish when it calls for the tuna. Scallops would even taste really well here. The potatoes and sauce are so delicate that I really think only a light fish would work. I'm sure there are more adventurous eaters out there that might like a stronger, fattier fish with this, but I think it might be too strong.
I can totally see scallops & potatoes going together quite nicely! (Unfortunately, for my budget at least, even sea scallops are beyond my reach unless on sale.) To be fair, I could see this recipe doing very well with halibut & potatoes, but that's too much to say, yes? :) Oh, to afford halibut on a regular basis.
Nice to know that the sauce is so delicate, though. I would not have intuited that from the recipe. I appreciate that you were willing to be such a pioneer. :)
Ha! Thank you! I dunno if I am pioneering through this or just being silly. :)
To afford scallops and halibut with this would be divine! I will probably just try tilapia. Cheap, and will get the job done.
To be honest when I first put in the oregano and all the minced onion it smelled - really strong. After the tomato juice and the potatoes, though, it mellowed out nicely.
Comments 5
Thanks for posting!
Edit: It occurs to me that the choice of tuna, besides its ubiquity, might have been for its low calorie count, especially during the era in which the recipe was printed.
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As for the type of fish I would use? White fish, for sure. Cut it into bite size pieces and throw it in the dish when it calls for the tuna. Scallops would even taste really well here. The potatoes and sauce are so delicate that I really think only a light fish would work. I'm sure there are more adventurous eaters out there that might like a stronger, fattier fish with this, but I think it might be too strong.
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Nice to know that the sauce is so delicate, though. I would not have intuited that from the recipe. I appreciate that you were willing to be such a pioneer. :)
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To afford scallops and halibut with this would be divine! I will probably just try tilapia. Cheap, and will get the job done.
To be honest when I first put in the oregano and all the minced onion it smelled - really strong. After the tomato juice and the potatoes, though, it mellowed out nicely.
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