Tuna and Peas


  • 1/4 cup butter
  • 1/2 cup frozen peas
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk, or as needed
  • 2 (6 ounce) cans tuna, drained
  • Salt and ground black pepper to taste


Melt butter in a saucepan over medium heat. Saute peas, onion, and garlic in hot butter until onion is translucent, 5 to 7 minutes.

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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.