Creole Tuna and Rice

4.3
(9) 7 Reviews
Prep Time
10
min.
Total Time
30
min.
Servings

2 servings

What You Need

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Make It

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  • Cook and stir celery and onion in butter in large skillet on medium heat until crisp-tender. Add flour; stir until well blended.
  • Add tomatoes, tuna, VELVEETA and basil; cook until VELVEETA is completely melted, stirring occasionally.
  • Serve over the rice.

Substitute

Substitute 1/2 cup cooked cleaned shrimp for the tuna. Add with the celery and onion.

Servings

  • 2 servings

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 420
% Daily Value
Total fat 14g
Saturated fat 7g
Cholesterol 65mg
Sodium 760mg
Carbohydrate 48g
Dietary fiber 3g
Sugars 6g
Protein 25g
   
Vitamin A 25 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jennybmom | Thu, Sep 1 2011 1:07 PM

    I was alittle disappointed that this recipe only makes two servings but it was easy enough to double. My family and I enjoyed it.

  • heatherh415 | Tue, Mar 15 2011 8:00 PM

    Very easy and tasty! I added Paul Prudhomme's Seafood Seasoning and a little Tony's to make it a little more creole tasting since we are from Louisiana. Husband loved it! Will be apart of our regular menu.

  • syfredrick | Fri, Aug 14 2009 2:37 PM

    Easy and tasty, and great for singles. I just can't figure out why they call it Creole.

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