Recipe by southern chef in louisiana
This recipe came from the National Fisheries Institute--it is a favorite among them. My family loves it too.
Top Review by Travis H.
This is a good, fast soup recipe! I used Yellowfin that I caught in Mexico last year and followed the recipe almost exactly (I estimated on vegetable amounts and tuna) and it came out very good. It could use more herbs and possibly some salt but overall a good recipe. I debated on 3 or 4 stars and gave this an extra star for the nutritional value, ease to make and good base to adjust for taste. I am curious how the flavor/texture may change to not mash the potatoes and will try it again with that idea. Thanks for a great, healthy soup!
- 1 lb yellowfin tuna steak, skinned and cubed
- 1 (10 3/4 ounce) can chicken broth
- 1 cup water
- 1 cup diced potato
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped carrot
- 1⁄2 cup frozen corn
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 1⁄2 cup low-fat milk
- 1 tablespoon chopped parsley
Directions See How It's Made
- Mix broth with 1 cup of water in saucepan. add potatoes and bring to a boil over high heat; reduce heat to low, cover and simmer 10 to 15 minutes or until potatoes are fork tender.
- Remove the cooked potatoes from broth, reserving the liquid. Puree cooked potatoes with 1/4 cup of broth. Add tuna, vegetables, seasonings, and pureed potatoes. Cover and heat to simmer for 8 to 10 minutes, until the fish flakes easily when tested with a fork.
- Stir in the milk; heat to serving temperature (do NOT boil). Sprinkle with parsley just before serving.