Low-Fat Tuna Tater Skillet

This Low-Fat Tuna Tater Skillet is a hearty, family-friendly meal that comes together in under 30 minutes. It combines the comfort of mashed potatoes with the protein punch of tuna, all bound in a smooth cheddar cheese sauce. The addition of frozen peas and carrots adds color, texture, and essential nutrients without extra prep work. Ideal for busy weeknights, this dish offers a savory, satisfying experience that feels homemade without the fuss. It pairs perfectly with a simple green salad for a balanced dinner. The flavors are warm and inviting, making it a reliable choice for those seeking a quick yet wholesome option.

Cooking Method: Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 648.9

Dietary: Gluten-free

Description

This Low-Fat Tuna Tater Skillet is a hearty, family-friendly meal that comes together in under 30 minutes. It combines the comfort of mashed potatoes with the protein punch of tuna, all bound in a smooth cheddar cheese sauce. The addition of frozen peas and carrots adds color, texture, and essential nutrients without extra prep work. Ideal for busy weeknights, this dish offers a savory, satisfying experience that feels homemade without the fuss. It pairs perfectly with a simple green salad for a balanced dinner. The flavors are warm and inviting, making it a reliable choice for those seeking a quick yet wholesome option.

Ingredients

1/2 lbs. Idaho Potatoes -- scrubbed & cut in
Bite-sized cubes (about 7 cups)
1 package Frozen peas and carrots -- (10 ounce)
1 cans Condensed cheddar cheese soup -- (10 3/4 ounce)
1 cans Tuna packed in water -- (12 ounce) drained
1/4 teaspoons Garlic powder
1/4 teaspoons Black pepper

Directions

1
Bring 1 1/2 quarts of water to a boil in a large saucepan.
2
Add the cubed potatoes and return water to a boil.
3
Cook potatoes for 5 minutes until partially tender.
4
Add the frozen peas and carrots to the pot.
5
Return to a boil and cook for 2 more minutes, or until vegetables are tender-crisp.
6
Drain the potato and vegetable mixture thoroughly.
7
In the same saucepan, stir in the cheddar cheese soup, drained tuna, garlic powder, and black pepper.
8
Add the hot potato and vegetable mixture to the saucepan.
9
Stir gently to combine all ingredients and heat through.
10
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 648.9kcal

% Daily Value *
Total Fat 33.4g52%
Saturated Fat 21.0g105%
Cholesterol 97.0mg33%
Sodium 681.7mg29%
Total Carbohydrate 56.2g19%
Dietary Fiber 8.1g33%
Sugars 5.8g
Protein 31.3g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Reheating: If necessary, reheat on very low heat. Add a splash of water if the mixture becomes too thick.

Serving Suggestion: Pair with a green salad with vinaigrette dressing for a complete meal.

Variation: For extra protein, you can add cooked chicken or ham along with the tuna.

Keywords: tuna, potatoes, skillet, low-fat, cheese sauce, peas and carrots, one-pot meal, weeknight dinner, comfort food, easy recipe, family dinner, protein, vegetables, cheddar, quick meal

Read it online: https://www.chefs-mate.com/recipe/low-fat-tuna-tater-skillet-6-pts/