Tuna Stroganoff
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 ½ | ounces |
chicken broth
|
|
| 7 | ounces |
tuna, canned
|
|
| 8 | ounces |
tomato sauce
|
|
| ¼ | cup |
onion, dried flakes
|
|
| 4 | ounces |
mushrooms
undrained |
|
| 1 | teaspoon |
parsley flakes
|
*
|
| 1 | cup |
yogurt, low-fat
plain |
|
| ¼ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 390.2 | ml/g |
chicken broth
|
|
| 202.3 | ml/g |
tuna, canned
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 59 | ml |
onion, dried flakes
|
|
| 115.6 | ml/g |
mushrooms
undrained |
|
| 5 | ml |
parsley flakes
|
*
|
| 237 | ml |
yogurt, low-fat
plain |
|
| 59 | ml |
all-purpose flour
|
|
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.
