When it comes to food, those who know me, know I am not a fan of anything basic. I’m the guy who orders the "Everything" bagel with garlic chive cream cheese, prosciutto, watermelon radish, and arugula. Oh, and a gherkin pickle on the side; with jalapeno kettle chips, please. The more flavors you can pack into a single bite the better.
For that reason, tuna casserole has always received a solid “meh” from me. It’s too boring. Additionally, I think Bell Buoy’s canned tuna is the best around and the thought of letting a can of cream of mushroom soup near it, is simply an injustice to the tuna. As shown in the photo above, we hand-pack every can of tuna in-house with the freshest tuna, which is why it is the best around.
There had to be a way to satisfy the high expectations of my palate and do our canned tuna justice. My noble task was to elevate tuna casserole from ‘meh’ to amazing. Check out how I created a Tuna Casserole recipe with my secret Bell Buoy ingredient.
