In the same vein as the recent treatise on the value of pie, Baltimore City Paper food columnist Henry Hong celebrates the much-maligned one-dish wonder, tuna casserole.
His argument was spurred by the growing cache of bacon among hipsters, who “gratuitously foist upon humanity culinary aberrations such as bacon vodka, bacon sausage, and the utterly insulting bacon chocolate.” Hong in turn worries that casserole will be the next blue-collar edible to be co-opted by the elite. He raves about the dish’s simplicity and flavor, and even delves into the long illustrious history of casseroles as a culinary phenomenon (Moroccan tagines through Depression-era penny pinching).
Equally as palpable as his reverence for the dish is his insistence that it stay on the lower rungs of the culinary ladder, remaining the uncomplicated and unclassy meal it’s always been. (Although, somewhat ironically, he includes his own recipe in the column which substitutes salmon for tuna and calls for spinach and sage….)