Ingredients25 m servings 185 cals
- Melt butter in a saucepan over medium heat. Saute peas, onion, and garlic in hot butter until onion is translucent, 5 to 7 minutes.
- Pour mushroom soup over the peas mixture; add enough milk to the mixture to thicken the soup to the point of there being no lumps. Flake tuna and add to the skillet; season with salt and pepper. Cook until the mixture is warm and bubbly, about 10 minutes.
Per Serving: 185 calories; 11.5 g fat; 7.4 g carbohydrates; 13.1 g protein; 35 mg cholesterol; 452 mg sodium. Full nutrition
ReviewsRead all reviews 6
Added some freshly-chopped carrots to give this a little color, otherwise, followed the recipe instructions. Yes, it certainly was easy to put together. I've never been crazy about canned tuna...
i added shell pasta to mine . kept everything else the same . it was delicious
The only change i made was i served it over Fusilli noodles, was delicious
Just like how my mom used to make. I didn't change anything except for adding some chopped mushrooms and diced carrot. Easy recipe to throw together if your on a budget.
I followed all the instructions except replace the onion with garlic and onion powder, I added mixed vegetables instead of peas, and I added some old bay to bring out the fish flavor. My hubby l...