- 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.