Tuna and mushroom stroganoff
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sliced fresh mushrooms |
| ½ | cup | Chopped green onions |
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | All-purpose flour |
| 1½ | cup | Low-fat milk |
| ½ | teaspoon | Dried tarragon; crushed |
| ½ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Pepper |
| 1 | can | (12-1/2 ounces) starkist tuna; drained and broken into chunks |
| ⅓ | cup | Reduced-calorie sour cream |
| ⅓ | cup | Plain low-fat yogurt |
| Hot cooked pasta or rice | ||
Directions
In a large skillet, saut‚ 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.
Recipe by: StarKist®
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 13, 1998