Tuna Stroganoff

Amber wanted to make David some Tuna Stroganoff (the way I make it) for his birthday. So I thought I would share my recipe here...

Tuna Stroganoff



Make a white sauce.....

First make a roux with

3 Tablespoons butter
6 level Tablespoons unbleached white flour



You melt the butter in a pot -low heat to med. low heat- and add the flour and whisk with a whisk until it all clumps up together and starts to cook a bit. Then slowly add and whisk in ...

2 cups milk (do not use vanilla soy milk..it is too sweet...use reg milk or plain soy milk)

You will continue whisking this mixture until it gets thick...about 5-10 minutes or so. I will stop whisking maybe 20 -30 seconds at a time so I can do other prep work...like squeeze the lemon, or dice the celery...or open the cans of tuna... But basically, you need to pretty much keep whisking or it will begin to burn on the bottom.


When it is thick and creamy (will look like melted ice cream) add ...


a few grinds of fresh black pepper
1 cup sour cream (I use light)
1 tablespoon lemon juice
1/4 cup very finley chopped celery
2 6 oz. cans of tuna (that have been drained)

Stir with spoon. Serve over cooked wide egg noodles (I call the ribbon noodles) and sprinkle with a grind of fresh pepper.


Also, since this is a pretty colorless dish, I serve brightly colored crudites on the side: Carrot sticks, celery stick, cucumber slices, red and green bell pepper strips...

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