Chop Suey with Tuna
Submitted by cherub
Simple one-pot tuna chop suey with rice, celery, onion, and soy sauce. Budget-friendly, diabetic-friendly, and on the table in about an hour with almost no cleanup.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minSometimes dinner needs to be cheap, fast, and made from whatever’s already in the pantry. This is that dinner.
Celery and onion get softened in a splash of water, then rice, soy sauce, and seasonings go in and simmer until the liquid is absorbed. Stir in canned tuna at the end, cover, and let it rest for a few minutes.
One pot. Six ingredients. Done.
It’s straightforward comfort food that works as a weeknight staple when you don’t feel like running to the store.
Kitchen Tips
- Cook the celery and onion covered over low heat so they steam tender without needing oil or butter.
- Don’t stir the rice too often once it’s simmering. Let it absorb the liquid on its own for fluffier grains.
- Add the tuna off the heat so it stays in chunks rather than breaking apart into mush.
Ingredients
Directions
Cook celery and onion in 2 tablespoons water over low heat, covered.
When tender, remove from heat, add rice, 2 cup water, and seasonings.
Bring to a boil.
Turn heat to low and cook covered, until rice is tender and liquid absorbed (about ½ hour).
Add tuna.
Mix and remove from heat.
Set aside, covered, for a few minutes before serving.
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