Tuna a la King

This is retro comfort food at its finest. Canned tuna gets dressed up with sauteed mushrooms and green peppers in a velvety white sauce, then finished with a splash of dry sherry for sophistication. Chopped pimiento adds color and mild sweetness.

The whole thing comes together in 30 minutes and gets ladled over warm English muffins for an easy supper that feels fancy. It’s the kind of recipe your grandmother might have served at a bridge luncheon.

Pair it with a simple green salad and call it dinner.

Pro Tips

• Use good white sauce (homemade bechamel or quality jarred alfredo works in a pinch)
• Drain and flake tuna well so it doesn’t make the sauce watery
• Saute peppers and mushrooms until tender but not browned for best texture
• Add sherry at the end and just heat through (don’t boil or alcohol flavor intensifies)
• Toast English muffins well so they don’t get soggy under the creamy sauce