Creamy Tuna and Egg Noodles
Ingredients
- 8 ouncesegg noodles
- ·butter
- ·yellow onion
- ·garlic
- ·all-purpose flour
- 1½ cupswhole milk
- ½ cupvegetable broth
- 2 cans (5 oz each)canned tuna in water
- 1 cupsharp cheddar cheese (shredded)
- ·sea salt
- ·black pepper
- ·fresh dill (optional)
Prep
- 01
Dice 1 small yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Shred 1 cup sharp cheddar cheese.
Method
- 01
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente, then drain and set aside.
- 02
In a large skillet, melt 3 tablespoons butter over medium heat. Add the diced onion and sauté for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
- 03
Sprinkle 3 tablespoons flour over the onion and garlic, stirring constantly for 1–2 minutes to cook out the raw flour taste.
- 04
Slowly pour in the milk and vegetable broth, whisking to combine and break up any lumps. Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
- 05
Drain the tuna and flake it into the sauce. Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- 06
Add the cooked noodles to the skillet and toss gently to coat everything in the sauce. Cook for 1–2 minutes more to heat through.
- 07
Transfer to bowls, garnish with fresh dill if desired, and serve warm.
Spice Tips
Stir in 1/4 teaspoon cayenne pepper or a pinch of smoked paprika to add warmth without heat. A squeeze of fresh lemon juice or a dash of Worcestershire sauce brightens the cream sauce.
This dish reheats well in a skillet over low heat with a splash of milk to loosen the sauce. You can swap the cheddar for any melting cheese you like — Gruyère adds sophistication, and mild cheddar keeps it kid-friendly. For extra richness, use tuna packed in oil instead of water.