Tuna and Peas

Tuna and Peas

HerbB52 0

"This recipe is quick and easy; my children love it. Serve over toast, biscuits, or rice. It's good for breakfast or brunch."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a saucepan over medium heat. Saute peas, onion, and garlic in hot butter until onion is translucent, 5 to 7 minutes.
  2. Pour mushroom soup over the peas mixture; add enough milk to the mixture to thicken the soup to the point of there being no lumps. Flake tuna and add to the skillet; season with salt and pepper. Cook until the mixture is warm and bubbly, about 10 minutes.



Added some freshly-chopped carrots to give this a little color, otherwise, followed the recipe instructions. Yes, it certainly was easy to put together. I've never been crazy about canned tuna...