Creamy Tuna Mushroom Skillet

Even working from home, there are some days it gets to be 4 or 5 pm and I realize I haven’t even thought about making dinner nor is there any meat thawed or things prepped.

This was made on one of those nights. I needed to throw together dinner and canned tuna was what was ready.

With some vegetables and a “creamy” sauce, these flavors were great together and made for a delicious for dinner.


Creamy Tuna Mushroom Skilletimg_20170202_192916

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 5 mushrooms, sliced
  • 2 cans tuna
  • 1 tablespoon black pepper
  • 2 tablespoons cream (Almond milk for Paleo option)
  • 1 tablespoon water
  • 1 tablespoon parmesan cheese (omit for Paleo)
  • 1 tablespoon parsley

In a medium sized sauce pan on medium heat, add one tablespoon olive oil and the sliced onion. Cook for about a minute. Add sliced mushrooms to the pan and cook about 5 minutes. The tuna gets added next followed by the cream and water (I didn’t have any milk but this mixture is creamier to me anyhow.) Lastly add cheese and parsley.

Use this as a topping for a vegetable or starch of your choice. Good on top of:

  • rice
  • spaghetti squash
  • pasta
  • potatoes

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Emily Rokke

Wife, Wellness Lover, Health Through Food and Movement, Stronger than Psoriasis

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