Tuna Casserole
A community recipe by MrsJonesNot tested or verified by Nigella.com
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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!!).
Introduction
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.
Ingredients
Serves: 2
- 2 ounces mushrooms (small)
- 1 small red bell pepper (green or red)
- 3 ounces butter
- ¼ cup all-purpose flour
- 1½ cups chicken broth (or 1.5 cups or water and 2 chicken stock cubes)
- ½ cup cream
- 8 ounces canned tuna
- lemon juice
- salt (to taste)
- pepper (to taste)
Method
Tuna Casserole is a community recipe submitted by MrsJones and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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