Tuna Stroganoff
Submitted by lindy600
A lighter take on classic stroganoff using canned tuna simmered in chicken broth with tomato sauce, mushrooms, and a creamy swirl of low-fat yogurt. Budget-friendly, low-fat comfort food that’s on the table in 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minStroganoff doesn’t always need beef and a stick of butter to hit the spot.
This budget-friendly version builds a rich, tomatoey sauce from chicken broth thickened with flour, then loads it up with canned tuna, mushrooms, and dried onion flakes.
The real move is stirring in plain low-fat yogurt at the end, which gives you that signature stroganoff creaminess without the heaviness of sour cream.
Serve it over egg noodles, rice, or even baked potatoes for a filling weeknight dinner that keeps things light on the wallet and the waistline.
Kitchen Tips
- Stir the yogurt in at the very end and keep the heat low so it doesn’t curdle or separate
- Use the liquid from the canned tuna to dissolve the flour for a smoother roux with more flavor
- Skim the fat from your chicken broth by chilling it first; the fat rises and lifts right off
Ingredients
Directions
Skim the fat from the chicken broth by chilling it until the fat floats to the top and can be whisked away.
Combine the flour with the liquid from the tuna in a saucepan.
Gradually stir in the broth and cook over low heat, stirring constantly, until it has thickened.
Stir in the tomato sauce, onions, mushrooms, parsley, and tuna.
Cover the pot and simmer until heated though.
Stir in the yogurt and continue cooking just until hot.
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