Tuna Slop to feed a pity party

Tuna Slop over home made biscuits

Tuna Slop over home made biscuits

I was feeling pretty melancholy most of the day and evening yesterday. I write for a community paper and this weeks’ assignments aren’t working out as I’d hoped. I let that get to me, I suppose.

Of course the only practical way to combat my pity party was to eat comfort food for dinner. I’ve never served in the armed forces but, apparently, what I made for dinner last night is a dish people who served long ago do not like. I call it Tuna Slop but it’s been known as Poo on a Shingle.

Really, it’s affectionately referred to as something else but I don’t curse…not even when my husband dropped my sister’s Elliptical on my fingers a few months ago. It’s just something I stopped doing in the fourth grade. Boy did I have a sailor’s mouth back then, though. As I’ve mentioned before, I’m a little backwards.

My mom used to make this dish when I was a kid but she used chipped beef or something salty like that. It was comfort food back then, too. Carbs…they’re great for that.

Baking-Powder Biscuits

2 C unbleached flour **I actually use 1 C unbleached flour and 1 C whole wheat flour

3 tsp baking powder

1 tsp salt

1/3 C shortening

¾ C milk

Preheat oven to 450F. Mix flour with baking powder and salt in a medium bowl. Mix shortening and milk in a mixer. Add flour mixture and blend until the dough is moist enough to leave side of bowl and form ball. Drop dough onto lightly greased cookie sheet; bake at 450F for 10 minutes or until golden-brown. Makes 8.

Adapted from The New McCall’s Cookbook red edition

Tuna Slop

3 Tbsp butter or margarine

4-6 Tbsp flour

1 can evaporated milk

1 ½ C milk

2 vegetable bouillon cubes (1 cup portions)

1 C uncooked peas

2 – 6 oz cans tuna, drained

In a saucepan over medium heat, melt margarine and stir in flour to make a paste (rue). Add the next 3 ingredients; stir until thick and incorporated. May have to add more flour to thicken. Add peas and tuna. Cook until heated through. Serve over biscuits or toast points.

**Can add diced celery to this dish, as well.



I am a Clark County native. I am Level 2 WSET (wine and spirit education trust)-certified and enjoy pairing wine with my passion for travel and fondness of food. My most prized possessions are the memories of places I've been with my husband, the chance encounters we've been blessed to have along the way and my carry-on bag. I can often be seen around town and in tasting rooms with our two beautiful, double-Merle Australian shepherds, Challenge and Baby Girl.

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