Adding Asian flavor to a salmon fillet baked in foil is a sweet and salty blend of honey, soy, garlic, and ginger.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package egg noodles
- 1 (5 ounce) can tuna, drained
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup frozen green peas
- ½ cup chopped red bell pepper
- 1 onion, diced
- salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain leaving about a 1/2 cup of water in the pot.
- To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste.
- Simmer until hot. If needed, add more water or milk.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 5 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 650 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I added a second can of tuna, very easy and satisfying.
I had to take a shortcut and use ramen noodles and I didn’t add the peas. it came out very well. I sprinkled the top with diced orange pepper instead of mixing them in.
I would not cook this again, very flat..
I doubled the amount of noodles for a more pasta-like dish instead of stew and this turned out good, onion definitely helped balance out very celery flavored dish. I also added a dash of garlic powder and oregano with a few drops of mustard.
love it
Good, but ordinary and not that interesting to look at or taste…but I overcooked the noodles too and that didn’t help. It just didn’t have much punch to it…
Yummy and easy. I especially enjoyed the crunchiness of the bell peppers – they added a nice dimension to this easy recipe.
I forgot to put the peas in this. It was not outstanding, but it was easy to make and tasted okay enough to eat. It needed a lot of salt and pepper to give it flavor.
This is exactly like I thought it would be! It’s tasty and a way to dress up tuna, but I had to make some substitutions and work with what I had on hand. I used cream of chicken soup and added some celery seed, and I used chopped baby carrots instead of peas- aside from that I followed the recipe. I’ll make this again but I won’t add the whole can of soup; maybe 3/4 , and I added a bit of milk at the end. It did seem like it needed more tuna… and I also cooked the onions/pepper/carrots in the pot for about 10 minutes to soften them a bit. It was a very good lunch on a wintery Sunday afternoon! Thanks!
I used half cream of celery and half cream of mushroom, because I couldn’t decide which to use. I didn’t use the red pepper at all, and added some garlic powder to it. I felt like there could have been more tuna, next time will use 1 1/2 or 2 cans. I also sprinkled shredded cheddar cheese and crushed Ritz crackers on top and baked for a while…will definitely try again!
For as simple as it is, this recipe is quite tasty. I did saute the onion and bell pepper in about a tablespoon of butter, then added the tuna and soup. Since I was using frozen peas, I added those to the boiling water for the noodles to cook. Was a good, filling meal.
This recipe was just what I was looking for. I had to change a few things due to lack of some ingredients. Here is what I did: instead of cream of celery soup, I used cream of mushroom and added diced celery. I used 1/2 a can of peas, minced onion. Also, after I drained the tuna, I sprinkled onion powder and black pepper on it to let some flavor soak in before I used it. When I added all of the ingriendents to the pot, I sprinkled more onion powder and black pepper to the mix and used about a 1/4 cup of milk. The flavor was wonderful!!!!
This was a good recipe. However, mine did not have a lot of liquid – so I added 1 cup of milk. It was still not “stew” consistency – so I spread half in a baking dish, sprinkled one cup shredded cheese(I used mozzarella), covered with the other half, then sprinkled with one sleeve of crushed cracked-pepper flavored Ritz crackers. I then drizzeled with 1/4 c. butter and baked for 20 minutes. If you want to follow the original recipe and do not like crunchy veggies – I would recommend lightly sauteing the onion and pepper first.
This recipe was so tasty,quick and easy to make that my children are asking for more before they’re done! I made the peas a side dish and added four sliced carrots to the stew. This dish is great for when you are in a hurry and have six or more hungry mouths to feed!