Tuna Stroganoff Recipe

Name: Tuna Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. onion, chopped; 1 c. fresh mushrooms, sliced; 1 tsp. Worcestershire sauce; 2 Tbsp. catsup; 1/8 tsp. pepper; 1 Tbsp. cornstarch; 1 c. water; 1/2 c. plain yogurt; 12 oz. canned tuna, drained; salt and pepper to taste; 1 c. hot cooked enriched rice

Servings: persons

6 oz. onion, chopped
1 c. fresh mushrooms, sliced
1 tsp. Worcestershire sauce
2 Tbsp. catsup
1/8 tsp. pepper
1 Tbsp. cornstarch
1 c. water
1/2 c. plain yogurt
12 oz. canned tuna, drained
salt and pepper to taste
1 c. hot cooked enriched rice

1
In a large nonstick skillet cook onions and mushrooms over low heat just until tender.
2
First cover skillet to create steam, then uncover and lightly brown vegetables.
3
Stir in Worcestershire sauce, catsup and pepper.
4
Dissolve cornstarch in water in a measuring cup.
5
Stir into vegetable mixture.
6
Cook, stirring constantly, until sauce is thickened.
7
Add yogurt and tuna. Adjust seasoning if desired.
8
Heat through.
9
Do not boil.
10
Divide evenly into 2 portions.
11
Serve each portion over 1/2 cup rice. Makes 2 servings for evening meal.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 oz. onion, chopped, 1 c. fresh mushrooms, sliced, 1 tsp. Worcestershire sauce, 2 Tbsp. catsup, and more.

Yes, Tuna Stroganoff falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Stroganoff

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