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Saucy Tuna Vegetable Potato Topper

Tags: appetizer, 300 calories or less, oven, 600 calories or less, stove, 30 minutes or less, tuna

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Calories: 

3.5

Total Fat: 

224g

Protein:  

12g

Total Time: 

N/A

Prep Time: 

N/A

Cook Time: 

N/A

Yield: 

4-6 servings

Ingredients

1/4 cup chopped onion

1/4 cup chopped green pepper

2 Tablespoons unsalted butter OR margarine

1 1/2 Tablespoons all-purpose flour

1 teaspoon seasoned salt OR salt-free seasoning

Dash ground marjoram

1 cup milk

2 Tablespoons sour cream

1 (8-1/4-oz.) can peas and carrots, drained

1 (5-oz.) Light Tuna Pouch

4 to 6 medium baking potatoes; scrubbed, washed and baked OR microwaved

1 Tablespoon fresh squeezed lemon juice

Directions

In medium saucepan, over Medium-High heat, melt butter. Sauté onion and bell pepper until vegetables are crisp-tender (about 5 minutes). Combine the flour, seasoned salt and marjoram; stir into vegetables. Stir and heat until bubbly; remove from heat. In small bowl, whisk together milk and sour cream. Slowly stir milk mixture into vegetables. Heat and stir until sauce just comes to a boil and is thickened. Gently fold in lemon juice, carrots and Tuna; heat through. Serve over hot split potatoes.

Nutritional Information per Serving

Calories: 3.5

Total Fat: 224

Protein: 12g

Courtesy of: Chicken of the Sea