This delicious dish is fast to make and combines celery, green onions, tomatoes, garlic, tuna, and lemon juice in a creamy sauce. Although it’s served here with rice, it would also taste great on pasta, especially rotini or farfalle which have lots of crevices to hold onto the sauce.
Creamy Lemony Tuna and Rice
Prep time
Cook time
Total time
A tuna classic!
Recipe type: Main
Cuisine: American
Serves: 4 servings
Ingredients
- 3 tablespoons butter
- 1 cup chopped celery
- 2 garlic cloves, chopped
- 2 tablespoon flour
- 1 ½ cups milk
- ½ cup chopped tomato
- ¼ cup green onions
- 4.5 ounces canned tuna, drained and rinsed
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- Salt and pepper
- More chopped fresh parsley for garnish
- Steamed white rice for serving
Instructions
- Melt the butter in a large saucepan over medium heat. Sauté the chopped celery in the butter until it begins to soften, about 3 minutes. Then add the garlic and sauté for about one minute.
- Add the flour to saucepan and stir so it incorporates into the butter in the pan. If there is not enough butter in the pan to moisten the flour, add ½ tablespoon more. Fry the flour for about five minutes.
- Pour the milk into the saucepan and whisk until a smooth sauce forms. Bring to a boil and simmer for seven minutes, stirring constantly so lumps do not form in the sauce.
- Add the tomato, green onion, tuna, and three tablespoons of chopped parsley. Stir and simmer for two minutes. Turn off the heat and stir in the lemon juice. Season with salt and pepper to taste.
- To serve, spoon the creamy lemon sauce over hot steamed rice and garnish with fresh chopped parsley.
This seems really fast and easy!