Tuna Stroganoff
Creamy, comforting, and packed with protein, Tuna Stroganoff is a delicious twist on the classic Russian-inspired dish. This quick and easy recipe features tender egg noodles tossed in a velvety sauce made with sautéed mushrooms, onions, and garlic, all brought together with rich sour cream and a touch of Dijon mustard. The addition of flaky canned tuna creates a satisfying, budget-friendly meal that’s perfect for busy weeknights. With just 30 minutes from start to finish, this one-pan wonder delivers big flavors without the fuss. Garnished with fresh parsley, it’s a wholesome dinner that’s sure to please the whole family. Ideal for lovers of creamy pasta dishes, this hearty meal is a must-try for those seeking comfort food with a seafood twist!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 whole medium yellow onion (finely chopped)
- 2 whole garlic cloves (minced)
- 8 ounces white mushrooms (sliced)
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 2 5-ounce cans canned tuna (drained)
- 2 tablespoons fresh parsley (chopped, for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-6 minutes until the mushrooms are soft and browned.
Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Let the mixture simmer for 3-4 minutes until it thickens slightly.
Reduce the heat to low and stir in the sour cream and Dijon mustard until the sauce is creamy and well combined.
Add the drained tuna to the sauce, gently breaking it into chunks with a spoon. Heat through for 2-3 minutes without overcooking.
Season the sauce with salt and black pepper to taste.
Toss the cooked noodles with the tuna stroganoff sauce, ensuring the noodles are evenly coated.
Serve immediately, garnished with chopped fresh parsley for a pop of color and flavor.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 31.9 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 452 mg | 35% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1512 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
