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Creole Tuna with rice is a quick and tasty seafood dinner recipe option. Give yourself a little taste of Louisiana with this one. Enjoy!

Creole tuna on a white plate with a spoon.

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Creole Tuna

Have you started your back to school shopping yet? I try to get it done as early as possible because I hate picking from the “leftovers”. I hate to admit that I over buy every single year – do you?

With my mind shifting to back to school, I have wanted to share some easy weeknight meals that are great for when the kids return to school in a few short weeks! Everyone could use more of those, right?

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If you ever need a meal that relies on pantry staples, this Creole Tuna is for you! There’s a very good possibility that you already have all of the ingredients to make this dish on hand! It’s very budget friendly too!

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Servings: 4 servings

Creole Tuna

By Jamie Sherman
If you ever need a meal that relies on pantry staples, this one’s for you! There’s a very good possibility that you already have all of the ingredients to make this dish on hand! It’s very budget friendly too!
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
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Ingredients 

  • ½ green pepper, chopped
  • ½ small onion, diced
  • 1 celery, diced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon sugar
  • Salt and pepper, to taste
  • ⅓ cup milk
  • 1 can stewed tomatoes (chop them up if you prefer smaller pieces), 14.5 oz.
  • 1 can tuna, drained and flaked, 6 oz.
  • 1 teaspoon Cajun seasoning
  • Cooked rice

Instructions 

  • In a skillet, saute the green pepper in butter until tender. Stir in the flour, sugar, salt and pepper. Mix well.
  • Slowly add the milk, stirring constantly until well combined and thickened. Stir in the tomatoes. Bring to a boil. Cook and stir for 2-3 minutes. Add the tuna and Cajun seasoning. Heat through.
  • Serve over cooked rice.

Nutrition

Calories: 152kcal, Carbohydrates: 13g, Protein: 10g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 33mg, Sodium: 382mg, Potassium: 400mg, Fiber: 2g, Sugar: 6g, Vitamin A: 755IU, Vitamin C: 21mg, Calcium: 78mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on July 17, 2013. Updated on April 23, 2021.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4 Comments

  1. Susan@Organized31 says:

    Creole anything is delicious in my book! I'm not ready to be thinking about back to school time, but it's good that you reminded me. Thanks for sharing at Inspire Us Thursday at Organized 31.

    Reply
  2. Miz Helen says:

    Thanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
    Miz Helen

    Reply
  3. Therese Feeman says:

    Jamie, Thanks for starting to put my mind on back to school. Our house is loving the summer break but momma's really looking forward to a new school year routine to ease use through the days. Wonderful, easy recipe to refer back to when to time comes.
    Here's to wishing it's sooner rather than later.
    Cheers to you and yours,
    Therese @ Fresh Idea Studio

    Reply
  4. Linda @ With A Blast says:

    So glad my kids are done with school! Used to buy from scratch 3 times a year. Pinned the recipe, you know I love Tuna 🙂

    Reply