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1
Prepare all of the vegetables.
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In a large pot (likely the largest you own--at least 4 quarts, if not larger), heat 1 tbsp of oil on medium-high heat.
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Add onion and season with a dash of salt and pepper and cook approx 3 minutes until onion softens.
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Add celery, carrot, and garlic (seasoning again with a dash of salt and pepper) and cook for another 3 minutes.
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Be careful not to burn the garlic, or it will turn bitter.
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Turn the heat down to medium.
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Move the vegetables to one side of the pan.
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In the empty side add 2 tbsp butter.
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Melt the butter.
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As soon as it melts, sprinkle 2 tbsp flour over the butter.
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Using a wooden spoon, mix the butter and flour: it will seem to form a paste.
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Cook for about 3 - 5 minutes (it will be bubbly), stirring occasionally.
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What you have just done is created a roux, a thickening agent.
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Turn the heat up to med-high.
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Slowly add milk to the roux, stirring to incorporate.
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If you have a whisk, try using a whisk.
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A wooden spoon will also work fine.
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It's ok if stray veggies are in the roux, or of part of the roux is in the veggie pile.
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Just try to keep the majority of it separate.
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At some point, you'll just have to mix the whole thing together because it will be impossible to keep them apart any longer.
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Once all the milk is incorporated, bring the mixture to a boil.
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Turn down temperature to medium-low.
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Add cheese and tuna.
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Stir to incorporate.
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Add mixed veggies.
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Let pot sit so everything gets warmed through.
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Taste and adjust seasonings.
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Serve with toast, rice, pasta, or a baked potato.
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This also freezes nicely and is something I frequently take as a lunch.
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You can adapt this recipe by substituting ingredients.
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-You can change up the veggies and instead of the mixed frozen veggies you can add broccoli, cauliflower, zucchini, etc.
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-You can add green peppers when you add carrots and celery.
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You could omit the celery and carrots altogether.
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-You can use other cooked meats (e.g.
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poultry, shrimp, imitation crab/lobster, etc.)
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instead of canned tuna.
