Tuna and Mushroom Ragout

Simple and Tasty Tuna and Mushroom Ragout

Garlic, Olive oil, flour, tomatoes, mushrooms – these are ingredients you usually have in your kitchen. These are the ingredients, and some others, that give flavor to Tuna and Mushroom Ragout. It’s a no-fuss dish you can easily prepare.

Simple and Tasty Tuna and Mushroom Ragout


1 Garlic clove, crushed
1 Large onion, finely chopped
1 tablespoon Olive oil
2 tablespoon Plain flour
1 tablespoon Freshly shredded basil
1 tablespoon Freshly chopped parsley
4 tablespoon Parmesan cheese, grated
14 oz Can chopped tomatoes
14 oz Can tuna in oil, drained
2 oz Butter
8 oz Basmati and wild rice
11 oz Baby button mushrooms, wiped and halved
Dash of Worcestershire sauce
Salt and freshly ground black pepper

To Serve:

Green salad
Garlic bread

Mushroom Ragout photo


Cook the basmati and wild rice in a saucepan of boiling salted water for 20 minutes, then drain and return to the pan. Stir in half of the butter, cover the pan and leave to stand for 2 minutes until all of the butter has melted.

Heat the oil and the remaining butter in a frying pan and cook the onion for 1-2 minutes until soft. Add the garlic and mushrooms and continue to cook for a further 3 minutes.

Stir in the flour and cook for 1 minute, then add the tomatoes and bring the sauce to the boil. Add the parsley, Worcestershire sauce and tuna and simmer gently for 3 minutes. Season to taste with salt and freshly ground pepper.

Stir the rice well, then spoon onto 4 serving plates and top with the tuna and mushroom mixture. Sprinkle with a spoonful of grated Parmesan cheese and some shredded basil for each portion and serve immediately with a green salad and chunks of garlic bread.

This inexpensive dish can be prepared with so many variations like replacing mushrooms with zucchini perhaps.

Photo by lynn.gardner