Creole Skillet

A fast one-pan meal built on the Creole holy trinity: onion, green pepper, and celery. Tuna and corn round it out into a satisfying skillet dinner that comes together from pantry staples in about half an hour.

The flour gets stirred into the sauteed vegetables to form a light roux that thickens everything into a saucy, cohesive dish instead of a loose stir-fry. It’s the same technique that underpins gumbo and etouffee, just simplified down to weeknight speed.

Serve this over steamed rice with a generous shower of grated Parmesan or Romano. The salty, nutty cheese pulls the whole plate together.

Kitchen Tips

• Cook the onion, pepper, and celery until tender-crisp, not soft. They should still have some bite to contrast with the flaked tuna.
• Stir the flour in thoroughly and cook it for a minute before adding the other ingredients. Raw flour taste is noticeable in a dish this simple.
• Use canned tuna packed in water and drain it well. Oil-packed tuna makes the dish greasy with the margarine already in the pan.
• Break the tuna into large flakes rather than mashing it. Bigger pieces give better texture.

Variations

• Add a can of diced tomatoes with the tuna and corn for a saucier, more traditional Creole feel.
• Use canned shrimp or crab instead of tuna for a different seafood spin.
• Stir in a dash of hot sauce or cayenne for some Louisiana-style heat.