Tuna Stroganoff

1. 1

   Skim the fat from the chicken broth by chilling it until the fat floats to the top and can be whisked away.

2. 2

   Combine the flour with the liquid from the tuna in a saucepan.

3. 3

   Gradually stir in the broth and cook over low heat, stirring constantly, until it has thickened.

4. 4

   Stir in the tomato sauce, onions, mushrooms, parsley, and tuna.

5. 5

   Cover the pot and simmer until heated though.

6. 6

   Stir in the yogurt and continue cooking just until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.