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an overhead shot of a bowl of tuna newberg topped with a garnish of dried oregano. a basil plant is visible in the top left corner of the photo.

tuna newberg with rice

Rebecca
A thick, creamy tuna sauce served warm over rice. For a dinner that comes together fast, requires minimal cooking, and makes everyone happy, look no further than Tuna Newberg.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • rice (whatever kind you prefer, cooked according to package instructions or in a rice cooker)
  • 20-25 oz tuna, drained (two 12 oz cans or five 5 oz cans)
  • 1 medium sweet onion (chopped, diced, or minced)(any onion will work, but a sweet onion works best!)
  • 3 cups milk
  • 1 cup mayonnaise
  • 3 TBSP flour
  • 1 TBSP dried oregano (plus more for topping)
  • 1 tsp paprika
  • ¼ tsp salt (plus more, to taste)
  • freshly cracked black pepper

Instructions

  • Prepare rice according to package directions.
  • While rice is cooking, sauté onion in 1-2 TBSP oil over medium-low heat until translucent (approx 5-7 minutes). This is a very gentle sauté, you don’t want to burn or brown the onion.
    Optional: Add a small dash of paprika and oregano here.
  • Open and drain tuna cans. Add the tuna to the skillet with the onions and reduce heat to low. Stir with a wooden spoon or spatula, breaking up larger chunks of tuna.
  • In a 4 cup liquid measuring cup combine milk, mayo, flour, salt, and a few grinds of black pepper. Whisk to combine. Add oregano and paprika and whisk again until smooth and no visible lumps of flour or mayo remain.
  • Return skillet to medium heat and pour in the milk mixture. Bring to a low simmer, stirring occasionally to prevent tuna from sticking to the bottom of the pan.
  • Reduce heat to low and simmer, covered, for 10 minutes, and then uncovered 10-15 minutes more, stirring occasionally, until thickened.
  • Serve in bowls over rice. Sprinkle with additional oregano to garnish.

Video

Notes

  • Leftovers: Reheat in a microwave or eat cold on rice cakes.
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