A review by Marty Martindale, Editor, Foodsite Magazine
Have you grown up with just a little distain for tuna fish, mostly against the canned type, the sandwich filling your mom always depended upon when her imagination failed her?
Smith takes the lowly tuna and creates a scholarly hardcover volume of 242 pages, 53 pages of which are scholarly notes. If “Charley the Tuna” came to the surface and heard this statement, he would have remained happy the rest of his life.
This cheap sandwich spread for the thrifty went from being used as fertilizer to the elevated ad moniker, “chicken of the sea.” It was a large fiber in the North American fabric as a dietary whipping boy which battled its way through extreme international and environmental strife. Smith reveals it all.
In case your mom missed any, Smith’s tuna history also includes 27 test-of-time tuna recipes:
Baked Tuna Spanish
Tuna en Casserole
Tuna Chowder – California
Deviled Tuna Baked in Shells
Tunny Fish or Horse Mackerel, Fried with Arrowroot Mayo Sauce “Tuny Fritters”
Tuna Omelet (a lengthy one)
Blue Sea Rarebit
Thon Marine Salad
Blue Sea Souffle
Tuna Fish Soup
Tuna a la Newberg
Tomatoes Stuffed with “Tunny”
Pierce’s “Tunny” Fish au Gratin
Pierce’s “Tunny” Cocktail
Tuna Fish Balls
Creamed Tuna Fish
Blue Sea Tuna Ring
Tuna Stuffed Eggs
Beech-Nut Fish and Spaghetti
Veal with Tunny (Vitello tomato)
Maybe your well-meaning mom hit them all. My mom’s favorite was her Curried Creamed Tuna with Hard-Boiled Eggs on Toast.