Tuna ?a King
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Tuna, tuna, tuna, you told us, confirming that comforting, old-fashioned tuna casserole has never really gone out of style. Here's a creamy adaptation, which gets an extra calcium boost from evaporated milk, to serve over rice, noodles or baked potatoes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 267 |
| pro | 28 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 19 g |
| fibre | 1 g |
| chol | 45 mg |
| sodium | 444 mg |
| % RDI: | - |
| calcium | 28% |
| iron | 15% |
| vit A | 15% |
| vit C | 20% |
| folate | 15% |
Suggested Recipes
-
2 tbsp (25 mL) butter
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) dried thyme
1 can (385 mL) 2% evaporated milk
2 cans (6.5 oz/184 g each) solid tuna, drained and broken into chunks
1 cup (250 mL) frozen peas or mixed vegetables
1 tbsp (15 mL) lemon juice
Preparation:
In saucepan, melt butter over medium heat. Whisk in flour and thyme; cook, stirring, for 1 minute. Slowly whisk in evaporated milk; cook, stirring, for 10 minutes or until slightly thickened.
Add tuna and peas; cook for 5 minutes or until hot. Stir in lemon juice.
Tags:
Main Course; Vegetables; Fish; Cheese/Other Dairy; Boil/Simmer;
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