Tuna Ragout

I admit, this is not the most fancy or sophisticated meal and definitely not as photogenic as some of the other stuff I try to make. But, it is wholesome and nutritious, simple and easy to prepare and just perfect for those busy days when you just don’t have a lot of time to prepare dinner. And I tend to have a lot of those lately.

This quick and healthy meal (tuna, vegetables, brown rice), yet creamy and very tasty, can be whipped up in no time with so many different variations. If you don’t like mushrooms, simply substitute them with zucchini or green beans, for example. Remember, recipes are just a guide - put your own signature on them.

U need (for 4 persons)

150 grams of mushrooms

2 red peppers

2 onions

100 grams of butter

1 tablespoon of olive oil

½ cup of plain flour

3 cups of chicken stock (or 3 cups of water with 2 chicken stock cubes)

1 cup of cream

2 cans of tuna

The juice of ½-1 lemon (add ½ first and then add more if you like)

Salt and pepper for seasoning

A handful of chopped green parsley

How to make it

Slice the mushrooms, onions and the peppers thinly.

Melt the butter in a pan with the olive oil, add the mushrooms, ionions and the peppers. Sauté gently for about 5 minutes. Remove the vegetables from the pan, leaving the butter in it. Add the flour to the butter and cook it for one minute, stirring all the time. Lower the heat and gradually add the stock. Stir until the sauce boils and thickens.

Add the drained tuna and the vegetables. Then add as much lemon juice, salt and pepper as you like.

Add the cream just before serving and heat through gently. Turn off the heat and mix in most of the chopped parsley.

Serve with (preferably brown) rice and garnish with the leftover parsley.