Name: Vintage Peas Juliette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup white rice; 2 cups chicken broth or water; 1/2 teaspoon kosher salt, plus more as needed; 1 (15-ounce) can green peas; 1 tablespoon cornstarch; 3 tablespoons unsalted butter; 1/4 cup finely chopped onion; 1/2 cup chopped canned pimento; Freshly ground black pepper; 1 (5-ounce) can white chunk tuna in water, well drained; 1/2 cup finely grated Parmesan cheese; 1/2 cup finely chopped fresh parsley

Vintage Peas Juliette

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This tuna and rice mold is a savory dish with a creamy, buttery sauce, featuring tender rice, peas, pimento, and tuna. The rice mixture is packed into a Bundt pan, then inverted for a striking presentation. Topped with a fresh parsley and Parmesan sprinkle, it’s a comforting and flavorful meal.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4-6 1x
Category: Sides & Sauces

Ingredients

Scale

1 cup white rice
2 cups chicken broth or water
1/2 teaspoon kosher salt, plus more as needed
1 (15-ounce) can green peas
1 tablespoon cornstarch
3 tablespoons unsalted butter
1/4 cup finely chopped onion
1/2 cup chopped canned pimento
Freshly ground black pepper
1 (5-ounce) can white chunk tuna in water, well drained
1/2 cup finely grated Parmesan cheese
1/2 cup finely chopped fresh parsley

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Instructions

Coat a 4-cup Bundt pan or Jell-O mold with cooking spray.
In a medium saucepan, combine the rice, broth, and salt and cook according to the package directions for about 20 minutes.
Meanwhile, drain the peas and reserve the canning liquid in a small bowl. Add the cornstarch to the liquid and stir to dissolve.
In a small saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Add the broth mixture and the cornstarch mixture and stir continuously until the sauce thickens, about 2 minutes. Add the peas and pimento and cook until heated through. Taste and season with salt and pepper as desired.
When the rice is cooked, add the tuna, Parmesan, and parsley; stir well. Pack the hot mixture into the prepared Bundt pan or Jell-O mold, smoothing the top and pressing to ﬁrm up the rice. Immediately cover the mold with a serving plate and invert; carefully remove the pan. Spoon the peas over and around the rice and serve immediately.

Notes

This is a recipe typical of those appearing on product labels in the ’50s. If you wish to use frozen peas instead of the canned ones, replace the can juices with 3/4 cup chicken broth and use 2 cups thawed frozen peas.

Find it online: https://foodgardening.mequoda.com/recipe/vintage-peas-juliette/