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    Home » Recipes » Amish Main Dishes

    Mrs. Miller's Montana Tuna

    Published: Jul 16, 2020 · Updated: Oct 1, 2020 by Kevin Williams | Leave a Comment

    By Kevin Williams

    Recipes using tuna on Amish365 have been few and far between over the years.  But one of our readers recently asked for a tuna supper dish, so here is one.  Most Amish cookbooks, by the way, have several recipes using tuna....casserole type, usually, with noodles and other additions.  Tuna, historically, has not been used a lot in Amish kitchens just because, well, most Amish kitchens are in the Midwest USA and tuna is a seafood.  But in post WW II America as convenience foods became more accessible and even Amish-owned grocery stores began carrying tuna, tuna gradually found its way into Amish kitchens.

    So, today's featured recipe comes to us from the Amish settlement in Rexford, Montana where simple, scratch-made foods or canned items are a necessity.  Winters are long in Rexford, so the Amish will stock up on grocery canned foods to get through the winter.  This is a dish that has potatoes and tuna and cheese and, yeah, a very hearty dish that my parents really enjoyed making.

    Start with, of course, tuna!

    Potatoes add bulk to this dish

     

    I love mushrooms....mushrooms make everything better!

    Bury the mushrooms with tuna

    And then bury in cheese and this is, as you see, a classic Amish layer-type meal

    They might have baked this a little long, although, for me, this is perfect, I love my stuff crisp and done.

    Pair with a nice summer vegetable, like sweet corn on the cob, and you have a winner of a meal!

    My parents halved the recipe and left out the peppers and pepper, so you can tweak this according to your taste, but, it's a nice easy supper!

    Mrs. Miller's Montana Tuna
     
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    Ingredients
    • 6 medium potatoes, sliced
    • 1 can mushrooms (or soup)
    • 1 teaspoon salt
    • 1 cup milk
    • 1 1 /2 cups flaked tuna
    • 1 /2 cup grated cheese
    • 2 tablespoon chopped, grated pepper
    • ¼ teaspoon pepper
    • 1 cup buttered bread crumbs
    Instructions
    1. Arrange ingredients in alternate layers in a casserole. Pour the milk over contents and sprinkle crumbs over the top. Bake for one hour at 375.
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    3.5.3226

     

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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