Tuna Cream Sauce and Rice

This recipe will make about 4-5 large servings. Save leftover Sauce and Rice in separate containers.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine 2 cups rice, 4 cups water, 2 tablespoons butter, and salt to taste in a pot.

Step 2

Place on high heat and bring water to a boil.

Step 3

Once water is boiling, turn heat down to low-simmer, cover with lid, and cook for 20 minutes.

Step 4

After 20 minutes on low-simmer, turn off heat & serve.

Step 5

Saute the onion & pepper flakes in olive oil and butter on medium heat until the onions are soft and translucent.

Step 6

Add a splash of Vermouth and garlic to briefly saute for 30 seconds

Step 7

Add flour and saute until cooked

Step 8

Add in milk, 1 cup at a time. Slowly add each cup of milk. Allow each cup of milk to slowly thicken before adding the next cup until all 4 cups have been added.

Step 9

Add in Salt, Black Pepper, Garlic Powder, and Onion Powder.

Step 10

Add in 4 cans of drained Tuna. Fully incorporate seasonings and Tuna into the milk sauce and cook on medium-low until sauce is fully cooked and the sauce has reached the desired consistency.

Step 11

Serve Tuna Cream Sauce over the Rice in a plate or Bowl.