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Tuna Casserole

A community recipe by

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I call this a casserole, although I realise, casserole is probably far from the correct word. It a creamy sauce of Tuna, mushrooms and capsicum which you ladel over steaming rice. It's one of my favourite dinners and my 2 year old daughter loves it and if my brother knows I'm making it, I better set a place at the table for him. It is pure comfort food to me - creamy, tasty and served on a bed of carbs!! An easy dish to make when friends are coming over, because I can have it almost ready before they arrive and just serve with some salad.


Serves: 2

  • 57 grams mushrooms (small)
  • 1 small red bell pepper (green or red)
  • 85 grams butter
  • 63 millilitres all-purpose flour
  • 375 millilitres chicken broth (or 1.5 cups or water and 2 chicken stock cubes)
  • 125 millilitres cream
  • 227 grams canned tuna
  • lemon juice
  • salt (to taste)
  • pepper (to taste)


Tuna Casserole is a community recipe submitted by MrsJones and has not been tested by so we are not able to answer questions regarding this recipe.

  • Slice mushrooms thinly. Dice the capsicum.
  • Melt the butter in a pan, add mushrooms and capsicum. Sauté gently for 2 to 3 minutes. Remove from pan using a slotted spoon leaving the butter in the pan.
  • Add flour to pan drippings, cook for one minute. Lower the heat and gradually add the stock, stir until the sauce boils and thickens.
  • Add the drained tuna and vegetables. Add as much lemon juice, salt and pepper as you like.
  • Before serving, add the cream and heat through gently.
  • Serve with rice (As I said, I also serve this with a garden salad. I think eating a bit of salad with this helps me deal with the guilt of having eaten so much cream and carbs for dinner!!).
  • Tell us what you think