Tuna a la King
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 267267 cal |
| pro | 28 g28g pro |
| total fat | 8 g8g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 19 g19g carb |
| fibre | 1 g1g fibre |
| chol | 45 mg45mg chol |
| sodium | 444 mg444mg sodium |
| % RDI: | - |
| calcium | 2828 calcium |
| iron | 1515 iron |
| vit A | 1515 vit A |
| vit C | 2020 vit C |
| folate | 1515 folate |
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.
Ingredients
- 2 tbsp butter 2 tbsp butter
- 2 tbsp all-purpose flour 2 tbsp all-purpose flour
- 1/2 tsp dried thyme 1/2 tsp dried thyme
- 1 can (385 ml) 2% evaporated milk 1 can (385 ml) 2% evaporated milk
- 2 cans (6.5 oz/184 g) each solid tuna , drained and broken into chunks2 cans (6.5 oz/184 g) each solid tuna, drained and broken into chunks
- 1 cup frozen peas 1 cup frozen peas or frozen mixed vegetables
- 1 tbsp lemon juice 1 tbsp 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.
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