Comfort in a Bowl: Tuna Noodle Stew Recipe

There’s something undeniably comforting about a warm bowl of stew, especially when the weather turns chilly or you simply need a pick-me-up. Tuna noodle stew takes that comforting feeling to a whole new level. It’s a delightful twist on the classic tuna noodle casserole, offering a lighter, brothier, and equally satisfying experience. This recipe is easy to follow, uses readily available ingredients, and is perfect for a quick weeknight dinner. Plus, it’s highly adaptable, allowing you to customize it to your liking with different vegetables and seasonings.

This tuna noodle stew recipe is not only delicious but also incredibly versatile. You can easily adjust the ingredients to suit your taste and dietary needs. Whether you’re looking for a quick and easy weeknight meal or a comforting dish to warm you up on a cold day, this stew is sure to become a new favorite.

## Why You’ll Love This Tuna Noodle Stew

* **Quick and Easy:** This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
* **Budget-Friendly:** The ingredients are affordable and readily available in most pantries.
* **Comforting and Flavorful:** The creamy broth, tender noodles, and savory tuna create a truly comforting and satisfying meal.
* **Versatile:** You can easily customize this recipe with your favorite vegetables and seasonings.
* **One-Pot Meal:** Fewer dishes to wash is always a win!

## Ingredients You’ll Need

Before you start cooking, gather the following ingredients:

* **Canned Tuna:** 2 cans (5 ounces each) of tuna in water or oil, drained. I recommend using tuna packed in water for a lighter flavor, but tuna in oil adds richness. Flaked light tuna or albacore both work well. Don’t drain completely if using oil-packed tuna; a little oil adds to the flavour.
* **Egg Noodles:** 8 ounces of egg noodles. Wide or medium egg noodles are best, but any shape will work. You can also use gluten-free noodles if needed. For a healthier option, consider whole wheat noodles.
* **Vegetable Broth:** 4 cups of vegetable broth. Chicken broth can also be used if you prefer a richer flavor. Low-sodium broth is recommended to control the saltiness of the stew. You can also use homemade broth if you have it on hand.
* **Onion:** 1 medium onion, chopped. Yellow or white onion will work well. For a milder flavor, use a sweet onion. Dice the onion evenly for consistent cooking.
* **Celery:** 2 stalks of celery, chopped. Celery adds a subtle savory flavor and a bit of crunch. Dice the celery into small pieces, similar in size to the onion.
* **Carrot:** 1 medium carrot, chopped. Carrots add sweetness and color to the stew. You can use baby carrots for convenience, but chopping a regular carrot is more economical.
* **Garlic:** 2 cloves of garlic, minced. Garlic adds a pungent flavor that enhances the overall taste of the stew. Use fresh garlic for the best flavor. You can also use garlic powder in a pinch, but it won’t be quite the same.
* **Butter or Olive Oil:** 2 tablespoons of butter or olive oil. Butter adds richness, while olive oil is a healthier option. You can also use a combination of both.
* **All-Purpose Flour:** 2 tablespoons of all-purpose flour. This is used to thicken the stew. You can also use cornstarch for a gluten-free option. Make sure to whisk the flour or cornstarch into a small amount of cold broth before adding it to the stew to prevent lumps.
* **Milk or Cream:** 1 cup of milk or cream. Milk adds creaminess without being too heavy, while cream adds richness. You can use whole milk, 2% milk, or even evaporated milk. For a dairy-free option, use almond milk, soy milk, or coconut milk.
* **Frozen Peas:** 1 cup of frozen peas. Peas add sweetness and color to the stew. You can also use other frozen vegetables, such as green beans or corn.
* **Dried Thyme:** 1/2 teaspoon of dried thyme. Thyme adds a savory and earthy flavor. You can also use other dried herbs, such as rosemary or oregano.
* **Salt and Pepper:** To taste. Season the stew to your liking with salt and pepper. Be sure to taste as you go and adjust the seasoning as needed.
* **Optional Ingredients:**
* Bay leaf: 1 bay leaf for added depth of flavour, remember to remove it before serving.
* Lemon juice: A squeeze of lemon juice to brighten the flavor.
* Hot sauce: A dash of hot sauce for a little heat.
* Fresh parsley: Chopped fresh parsley for garnish.

## Step-by-Step Instructions

Follow these simple steps to make a delicious tuna noodle stew:

1. **Sauté the Vegetables:** In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the chopped onion, celery, and carrot and sauté for 5-7 minutes, or until the vegetables are softened. Stir occasionally to prevent burning. This step is crucial for building a flavorful base for the stew. Cook until the onions are translucent and the celery and carrots are slightly tender. Make sure not to brown the vegetables.

2. **Add Garlic and Herbs:** Add the minced garlic and dried thyme to the pot and sauté for 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly to ensure even cooking.

3. **Make a Roux (Optional):** If you want a thicker stew, sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This creates a roux, which will help thicken the stew as it simmers. Cook the roux for a minute or two to cook out the raw flour taste. If you prefer a thinner stew, you can skip this step.

4. **Add Broth:** Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer. Ensure that the broth is evenly distributed and that there are no lumps of flour remaining. If you skipped the roux step, simply pour in the broth and stir.

5. **Cook the Noodles:** Add the egg noodles to the pot and cook according to package directions, or until tender. This usually takes about 8-10 minutes. Stir occasionally to prevent the noodles from sticking together. Be careful not to overcook the noodles, as they will become mushy.

6. **Add Tuna and Peas:** Stir in the drained tuna and frozen peas. Cook for 2-3 minutes, or until the tuna is heated through and the peas are tender. Be gentle when stirring so that the tuna doesn’t break up too much. You want the tuna to be heated through but not overcooked, as it can become dry.

7. **Add Milk or Cream:** Stir in the milk or cream and heat through, but do not boil. Boiling the milk or cream can cause it to curdle. If using a dairy-free alternative, be sure to choose one that is suitable for cooking at high temperatures. Simmer gently to allow the flavours to meld.

8. **Season and Serve:** Season the stew to taste with salt and pepper. Add a squeeze of lemon juice or a dash of hot sauce, if desired. Garnish with fresh parsley, if desired. Serve hot and enjoy!

## Tips and Variations

* **Add More Vegetables:** Feel free to add other vegetables to this stew, such as potatoes, corn, green beans, or mushrooms. Adjust the cooking time accordingly. You can add diced potatoes at the same time as the carrots and celery. Corn and green beans can be added along with the peas.
* **Use Different Types of Tuna:** You can use albacore, light, or skipjack tuna in this recipe. Tuna packed in oil will add more flavor than tuna packed in water.
* **Make it Creamier:** For a richer and creamier stew, use heavy cream instead of milk. You can also add a dollop of sour cream or Greek yogurt to each bowl before serving.
* **Add Cheese:** Stir in some shredded cheddar cheese or Parmesan cheese for a cheesy twist. Add the cheese at the end of cooking and stir until melted.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Make it Gluten-Free:** Use gluten-free noodles and cornstarch instead of flour.
* **Add a Bay Leaf:** Add a bay leaf to the stew while it simmers for added depth of flavor. Remember to remove the bay leaf before serving.
* **Use Different Herbs:** Experiment with different herbs, such as rosemary, oregano, or basil. Add the herbs at the same time as the thyme.
* **Thicken the Stew:** If the stew is too thin, you can thicken it by simmering it for a few more minutes without the lid, allowing some of the liquid to evaporate. Alternatively, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew. Bring to a simmer and cook until thickened.
* **Make it Ahead:** This stew can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. The flavors will meld together even more as it sits.
* **Freezing:** Tuna noodle stew can be frozen, but the texture of the noodles may change slightly. To freeze, allow the stew to cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

## Serving Suggestions

* Serve with a side of crusty bread or garlic bread for dipping.
* Top with a sprinkle of fresh parsley or chopped green onions.
* Serve with a simple side salad.
* Pair with a glass of white wine or a cold beer.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on ingredients)
* Protein: 25-35 grams
* Fat: 15-25 grams
* Carbohydrates: 30-40 grams

Note: This is just an estimate, and the actual nutritional information may vary depending on the specific ingredients used and serving sizes.

## FAQs

**Q: Can I use different types of noodles?**
A: Yes, you can use any type of noodles you like. However, egg noodles are traditionally used in tuna noodle casserole and stew.

**Q: Can I use fresh tuna instead of canned tuna?**
A: While you *can* use fresh tuna, it’s not typically used in this recipe. Canned tuna is more convenient and budget-friendly. If you do use fresh tuna, make sure to cook it thoroughly before adding it to the stew.

**Q: Can I make this recipe in a slow cooker?**
A: Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables as directed in step 1. Then, add all of the ingredients except the noodles, milk/cream, and peas to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the noodles, milk/cream, and peas during the last 30 minutes of cooking time.

**Q: How do I prevent the noodles from becoming mushy?**
A: To prevent the noodles from becoming mushy, don’t overcook them. Cook them according to package directions, and check them frequently during the last few minutes of cooking time. Also, avoid adding the noodles too early in the cooking process. Add them only after the broth has come to a simmer.

**Q: Can I use evaporated milk instead of regular milk?**
A: Yes, evaporated milk can be used as a substitute for regular milk. It will make the stew richer and creamier.

**Q: How long does tuna noodle stew last in the fridge?**
A: Tuna noodle stew will last for up to 3 days in the refrigerator. Store it in an airtight container.

**Q: Is tuna noodle stew healthy?**
A: Tuna noodle stew can be part of a healthy diet. It is a good source of protein and carbohydrates. However, it can also be high in sodium and fat, depending on the ingredients used. To make it healthier, use low-sodium broth, tuna packed in water, and low-fat milk or cream. Also, load up on vegetables!

## Conclusion

Tuna noodle stew is a comforting and delicious meal that’s perfect for any occasion. It’s quick, easy, and versatile, making it a great option for busy weeknights. So, gather your ingredients and get ready to enjoy a warm and satisfying bowl of tuna noodle stew! This recipe is a fantastic way to transform simple pantry staples into a memorable and comforting dish. Experiment with different variations and make it your own. Happy cooking!