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Tuna Noodle Main Dish

 Tuna Noodle Main Dish
My husband's on a restricted diet, so I often make two single-serving dishes—one for him and one for me. I received this recipe from my aunt many years ago, and it's still one of my favorites today.—Peggy Burdick, Burlington, Michigan
1 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1/3 cup chopped onion
  • 2 tablespoons butter
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 3/4 cup milk
  • 1 chicken bouillon cube
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 1 can (3-1/4 ounces) light water-packed tuna, drained and flaked
  • 1/2 cup frozen peas
  • 2 teaspoons diced pimientos
  • 1 cup hot cooked egg noodles

Directions

  • In a small saucepan, saute onion in butter until tender. Stir in
  • flour until blended; cook and stir for 1 minute. Gradually stir in
  • milk. Add the bouillon, salt if desired and pepper. Bring to a boil.
  • Cook and stir for 1 minute or until thickened. Stir in the tuna,
  • peas and pimientos; heat through. Serve with noodles. Yield: 1
  • serving.
Nutritional Facts: 1 serving (calculated without salt) equals 705 calories, 32 g fat (19 g saturated fat), 115 mg cholesterol, 1,832 mg sodium, 63 g carbohydrate, 6 g fiber, 42 g protein.

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Tuna Noodle Main Dish (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.