Tuna Wiggle
Submitted by moid
Old-fashioned tuna wiggle: canned tuna and green peas in a creamy evaporated milk gravy served over egg noodles or saltines. Three-ingredient comfort food from Grandma’s kitchen, on the table in 30 minutes.
YIELD
2 servingsPREP
20 minCOOK
10 minREADY
30 minIf you grew up eating this, you already know. And if you didn’t, you’re about to understand why it has its own fan club.
Tuna wiggle is Depression-era comfort food at its most honest: canned tuna and green peas simmered in a simple gravy made from evaporated milk, whole milk, and a little flour-and-water paste to thicken things up.
That’s it. No fancy herbs, no secret ingredients, just warm, creamy, stick-to-your-ribs goodness.
Ladle it over egg noodles for a full dinner, or spoon it over saltine crackers for the old-school experience that’ll send you straight back to your grandmother’s kitchen table.
Kitchen Tips
- Add the flour-and-water paste a little at a time, stirring constantly, until the gravy reaches the thickness you like
- Keep the heat low so the evaporated milk doesn’t scorch on the bottom of the pan
- Some folks add a pat of butter and a crack of black pepper at the end for a little extra warmth and richness
Ingredients
Directions
Mix ingredients and heat over low flame until hot.
Thicken to desired consistency with flour and water paste.
Serve over egg noodles or saltine crackers.
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