Source:
America's Favorite Food Associations
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1 pound yellowfin tuna steaks, skinned and cubed
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1 can low sodium chicken broth
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1 cup potatoes, diced
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1/2 cup onion, chopped
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1/2 cup carrots, chopped
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1/2 cup celery, chopped
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1/2 cup corn, frozen
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1/2 teaspoon dried basil
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1/4 teaspoon dried thyme
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1/2 cup lowfat milk
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salmon, swordfish, halibut and chilean seabass are seafood alternatives.
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In a large saucepan, mix broth with 1 can of water. Add potatoes and simmer 10 to 15 minutes until tender. Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth. Add tuna, vegetables, seasonings and pureed potatoes to remaining broth in saucepan. Simmer 8 to 10 minutes until fish flakes easily. Stir in milk and heat to serving temperature without boiling. Sprinkle with parsley just before serving.
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