Tuna Fish, Mushrooms, & Celery
Submitted by rmfolk
Creamy stovetop tuna with sauteed mushrooms and celery in a homemade white sauce. Diabetic-friendly comfort food from two cans of tuna and a handful of pantry basics in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minSometimes comfort food is just a can of tuna and a good white sauce.
Mushrooms and celery get sauteed in margarine until tender, then a simple roux made with flour and dry milk powder creates a creamy, velvety sauce without a drop of heavy cream.
Fold in the tuna, keep things gentle so those chunks stay intact, and serve it hot.
Spoon it over toast, biscuits, or rice for a soul-warming meal that keeps the grocery bill low and the flavor high.
Chef Tips
- Cook the flour for a full minute after adding it to the vegetables so the sauce doesn’t taste pasty.
- Stir the dry milk into the water first before adding to the pan. Dumping powder straight in creates lumps.
- Fold the tuna in at the very end and heat just until warm. Overworking it turns the flakes into mush.
Ingredients
Directions
Drain tuna well.
Discard liquid and set tuna fish aside for later use.
Place margarine in a 1½ qt saucepan. Melt over moderate heat. Add celery and mushrooms and cook, stirring occasionally, over moderate heat until celery is limp. Add flour to vegetables and cook and stir until flour is dissolved. With a fork, mix water, dry milk, salt, and pepper to blend. Add to vegetables and cook and stir over moderate heat until smooth and thickened. Add tuna. Mix very lightly and serve hot using ¾ cup per serving.
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