Think of this as a tuna melt served chowder style. An entree that's creamy, tasty and healthy to boot, you'll find this easy recipe will turn into a go-to for weeknights. We bet you'll also want to serve as an appetizer for your next dinner party once you experience the easy cooking process and great flavor this dish packs.
1 tablespoon olive oil
1/4 cup chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon ground mustard
1/2 cup skim milk
1/2 cup plain Greek yogurt
1/2 cup low-sodium chicken
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/8 teaspoon dried marjoram leaves, crushed
1/2 cup reduced-fat shredded cheddar cheese
1 (4.5 oz) can tuna packed in water, drained and flaked
In a medium saucepan, heat olive oil over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, mustard and pepper; cook and stir until mixture is smooth and bubbly.
Gradually stir in milk, Greek yogurt, and chicken broth. Stir in frozen vegetables and marjoram. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are tender.
Add cheese and tuna; heat, stirring gently, until cheese is melted. Serve with warm crusty bread, if desired.