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Easy One-Pot Tuna with Noodles Recipe

Easy One-Pot Tuna with Noodles

Creamy egg noodles, tuna, peas, and cheddar cook together in one pot for a cozy, budget-friendly Fish dinner. The dish is ready in about 30–35 minutes and makes 4–6 servings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Unsalted butter or olive oil
  • 1 small Small yellow onion, finely chopped
  • 2 cloves Garlic cloves, minced
  • 3 cups Low-sodium chicken or vegetable broth
  • 1 cup Whole milk
  • 8 ounces Wide egg noodles, uncooked
  • 2 5-ounce cans Tuna, drained and flaked
  • 1 cup Frozen peas
  • 1 cup Shredded sharp cheddar cheese
  • 1/4 cup Grated Parmesan cheese
Seasonings
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Dried thyme or Italian seasoning

Method
 

Step-by-Step
  1. Heat the butter or olive oil in a large Dutch oven or deep skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes, until softened, then stir in the minced garlic and cook for about 30 seconds.
  2. Pour in the broth and whole milk, then add the kosher salt, black pepper, and optional thyme or Italian seasoning. Bring the mixture to a gentle simmer over medium heat, keeping the temperature moderate so the milk does not scorch.
  3. Stir in the uncooked egg noodles and cover the pot. Simmer for 8–10 minutes, stirring several times, until the noodles are nearly tender and the cooking liquid has begun to turn creamy.
  4. Fold in the frozen peas and drained, flaked tuna gently so the fish stays in satisfying pieces. Cook for another 2–3 minutes, until the peas and tuna are heated through and the noodles are fully tender.
  5. Remove the pot from the heat and stir in the shredded cheddar and optional Parmesan. Let the tuna noodles stand for 2–3 minutes so the sauce can thicken, then taste and adjust the seasoning before serving.

Notes

Stir the noodles several times while they cook to prevent sticking. Tuna packed in water makes a lighter dish, while oil-packed tuna gives a richer, more pronounced flavor. Refrigerate leftovers in a covered container and reheat gently with a small splash of milk if needed.