Tuna Tetrazzini

Tuna Tetrazzini

This is an easy, week-night main course. Just add your favorite veggie on the side…. or a salad.


  • 4oz (120gr) mushrooms, trimmed, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup green olives, sliced
  • 9oz (270gr) canned tuna, drained, broken apart
  • 1 tbs olive oil
  • 2 tbs butter
  • 2 tbs flour
  • 2/3 cup (5oz, 150ml) milk
  • 2/3 cup (5oz, 150ml) chicken stock
  • 1/3 cup (3oz, 90ml) dry sherry
  • 1/3 cup (3oz, 90gr) Greek or plain yogurt
  • 1/2 cup (2oz, 60gr) shredded cheese
  • 4oz (120gr) egg noodles


  • Preheat oven 400F (200C)
  • Cook noodles according to package directions. When done, drain.
  • While noodles cook:
  • Heat oil in large skillet. Add onion and sauté until tender.
  • Add mushrooms, garlic and sauté until vegetables start to brown.
  • Add drained tuna, olives to skillet, stir to combine and remove from heat.
  • Melt butter in a small saucepan.
  • Add floor and cook, stirring, 1 minute.
  • Slowly add milk, stirring constantly, until hot and thick. 
  • Add stock, sherry, and heat until just starting to bubble, stirring occasionally.
  • Stir in yogurt and remove from heat.
  • To finish:
  • Add 1/2 of the sauce to drained noodles, mix well to coat and put in baking dish.
  • Add remaining sauce to tuna / vegetable mix, stir well.
  • Spoon onto the noodles, leaving an inch (2.5cm) border around the edge.
  • Sprinkle with cheese and bake), uncovered, until hot and bubbly, 10 – 15 minutes.


You could use leftover cooked chicken or turkey in place of the tuna.

Keywords: tuna noodles, tetrazzini

Share via
Copy link
Powered by Social Snap