January 4, 2018

Suits all phases – Serves 4


450g green beans, sliced
2 Tbsp butter
8 small mushrooms, chopped
1 stalk celery, finely chopped
2 Tbsp finely chopped onion
1/2 cup chicken stock
1/2 cup cream
Salt and pepper, to taste
1 (425g) can tuna, drained
120g cheddar cheese, shredded


  1. Steam the green beans until bright green and starting to soften. Set aside.
  2. Meanwhile, heat the butter in a saucepan over medium heat and sauté the mushrooms, celery and onion until very soft and starting to brown.
  3. Add the stock; bring to a boil. Let the liquid reduce by half, then stir in the cream. Bring back to a boil. Turn down the heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn’t boil over.
  4. Season to taste. Add the tuna and green beans. Mix in the cheese; put into a casserole and microwave or bake until hot and bubbly.
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