A thick, creamy tuna sauce served warm over rice. For a dinner that comes together fast, requires minimal cooking, and makes everyone happy, look no further than Tuna Newberg.
INGREDIENTS
- 20-25 oz canned tuna, drained (two 12 oz cans or five 5 oz cans)
- 1 medium sweet onion (chopped, diced, or minced)
- 3 cups milk
- 1 cup mayonnaise
- 3 tablespoons flour
- 1 tablespoon dried oregano (plus more for topping)
- ½ teaspoon paprika
- ½ teaspoon diamond crystal kosher salt
- ¼ teaspoon freshly cracked black pepper
DIRECTIONS
- Cook rice according to package directions. Make the tuna newberg sauce while the rice cooks.
- Heat pan over medium heat. Add oil, then reduce heat to medium low. Sweat onions, stirring occasionally, until translucent (5-7 minutes). This is a very gentle process, you don’t want to burn or brown the onion.
- Add the tuna to the skillet. Stir with a wooden spoon or spatula, breaking up larger chunks of tuna.
- In a 4 cup liquid measuring cup combine milk, mayo, flour, paprika, oregano, salt, and black pepper. Whisk well to combine.
- Return skillet to medium heat and pour in the milk mixture. Bring to a low simmer, stirring frequently to prevent tuna from sticking to the bottom of the pan.
- Reduce heat to low and continue simmering, covered, for 15-20 minutes, and then uncovered 10-20 minutes more, stirring occasionally, until thickened. Adjust seasoning to taste.
- Serve in bowls over rice. Sprinkle with additional oregano or paprika to garnish.
