TUNA AND MUSHROOM STROGANOFF
3 cups sliced fresh mushrooms
1/2 cup chopped green onions
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons all-purpose fl
1 1/2 cups low-fat milk
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 (12 1/2 ounce) can (or two 6 ounce cans) StarKist Tuna, drained and broken into chunks
1/3 cup reduced-calorie sour cream
1/3 cup plain low-fat yogurt
Hot cooked pasta or rice (for serving)
In a large skillet saute mushrooms, onions and garlic in oil for 3 minutes, stirring frequently.
Sprinkle flour over vegetables; stir until blended. Add milk all at once; cook and stir until mixture thickens and bubbles.
Stir in tarragon, Worcestershire and pepper. Add tuna, sour cream and yogurt. Cook over low heat for 2 minutes, or until heated. (Do not boil.)
Serve over pasta.
Makes 4 to 6 servings
From: Recipelink.com
Source: Recipe booklet: StarKist Sensational Tuna, Favorite Recipes, StarKist Food Company, March 1990 Sp. Ed. |