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A Southwest Summer: Coconut Creamed Tuna

A Southwest Summer: Coconut Creamed Tuna
A Southwest Summer: Coconut Creamed Tuna
Chef Larry Edwards/Casa de Cuisine

Comfort foods. We all have our favorites. When I was a kid growing up in San Francisco and my mother didn't feel like cooking, she would open a can of cream of mushroom soup and plop that gunk into a pot with a can of tuna and make creamed tuna which she would serve over some kind of pasta. It was edible... barely!

So what happens when you take a comfort food and decide to make it something more special? Well, you get Coconut Creamed Tuna! A very simple and quick dish which can still conjure up a memory or two, yet taste brand spanking new. The idea is the same as the comfort food, but the taste is a world apart.

When you buy canned tuna, don't be cheap. Remember this stuff is going into your body. You want a can of tuna which only contains tuna! It can be packed in either oil or water. As far as coconut milk in concerned, the only ingredient listed should be... coconut milk!

Ingredients needed to make Coconut Creamed Tuna (serves 2):

  • 1 can tuna, packed in either water or oil
  • 1 cup coconut milk
  • 1 tsp. dried marjoram, crumbled
  • 1 tsp. celery seeds
  • 1/2 pound Brussels sprouts, core removed and shredded
  • 1 cup finely grated Parmesan cheese
  • pasta of your choice


  1. Strain the tuna from the can (which means squeeze the liquid from the tuna).
  2. Into a medium pot over medium heat, add the coconut milk, marjoram, celery seeds and tuna and bring to a simmer.
  3. Add the Brussels sprouts and cook 5 minutes (do not let it boil).
  4. Add the Parmesan cheese and stir just until the cheese melts.
  5. Spoon over some pasta and enjoy!

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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