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Tuna and Peas

Herb Brooks

"This recipe is quick and easy; my children love it. Serve over toast, biscuits, or rice. It's good for breakfast or brunch."
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Ingredients

25 m servings 185 cals
Original recipe yields 6 servings

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Directions

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  1. Melt butter in a saucepan over medium heat. Saute peas, onion, and garlic in hot butter until onion is translucent, 5 to 7 minutes.
  2. 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.

Nutrition Facts


Per Serving: 185 calories; 11.5 g fat; 7.4 g carbohydrates; 13.1 g protein; 35 mg cholesterol; 452 mg sodium. Full nutrition

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Reviews

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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...

My family loved this recipe! I served it over noodles. It was perfect because I could easily have everything on hand and everyone enjoyed it.