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Tomato Tuna Chowder

Tomato Tuna Chowder recipe image
This Tomato Tuna Chowder is a comforting and budget-friendly meal that comes together in under half an hour. It combines the earthy richness of long-grain rice with the bright acidity of canned tomatoes and the savory depth of Worcestershire sauce. The addition of crisp celery, sweet onion, and green peas provides a wonderful textural contrast to the soft rice and flaky tuna. Perfect for a quick weeknight dinner, this chowder is naturally gluten-free and packed with protein. It&# 226;ÂÂs the kind of home-style cooking that feels warm and satisfying, especially on a chilly evening. Serve it straight from the pot with crusty bread for soaking up the flavorful broth.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 521.6
Dietary: Gluten-free
Description
This Tomato Tuna Chowder is a comforting and budget-friendly meal that comes together in under half an hour. It combines the earthy richness of long-grain rice with the bright acidity of canned tomatoes and the savory depth of Worcestershire sauce. The addition of crisp celery, sweet onion, and green peas provides a wonderful textural contrast to the soft rice and flaky tuna. Perfect for a quick weeknight dinner, this chowder is naturally gluten-free and packed with protein. It&# 226;€™s the kind of home-style cooking that feels warm and satisfying, especially on a chilly evening. Serve it straight from the pot with crusty bread for soaking up the flavorful broth.
Ingredients
  • 1/3 cup Rice -- regular long-grain
  • 1 tablespoon Salad oil
  • 1 Celery; stalk -- sliced
  • 1 Onion Diced
  • 28 ounce Can tomatoes
  • 7 ounce Can tuna -- drained &
Directions
  1. 1
    In a 2-quart saucepan, bring 2/3 cup water to a boil over high heat.
  2. 2
    Stir in the rice, return to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid is absorbed.
  3. 3
    Meanwhile, in a 4-quart saucepan, heat salad oil over medium heat.
  4. 4
    Add the sliced celery and diced onion, cooking until tender, stirring occasionally.
  5. 5
    Add the cooked rice, canned tomatoes with their liquid, drained tuna, frozen peas, salt, sugar, Worcestershire sauce, and 3/4 cup water to the saucepan.
  6. 6
    Increase heat to high and bring the mixture to a boil.
  7. 7
    Reduce heat to low, cover, and simmer for 5 minutes to cook the peas and blend the flavors.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 521.6kcal
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 3.2g16%
Cholesterol 78.8mg27%
Sodium 122.3mg6%
Total Carbohydrate 36.2g13%
Dietary Fiber 9.3g38%
Sugars 19.7g
Protein 56.3g113%

* 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

This recipe calls for frozen peas, which were listed in the original directions but not the ingredient list. Use about 1 cup of frozen peas.

Seasoning amounts: Use 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon Worcestershire sauce. Adjust salt to taste depending on the sodium content of your canned tuna and tomatoes.

For a creamier texture, stir in a splash of milk or a dollop of sour cream just before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the chowder has thickened too much.

Keywords: tuna, tomato, chowder, rice, seafood, easy, quick, dinner, comfort food, peas, celery, onion, healthy, budget, one pot, gluten free
Read it online: https://www.chefs-mate.com/recipe/tomato-tuna-chowder/