This is a childhood classic! Creamy homemade tuna helper with plenty of broccoli, peas, and fresh Parmigiano-Reggiano. It’s so good, takes 15 minutes, and uses only one pot. This recipe was originally posted in March 2018. I updated the recipe to make it a one pot meal and added updated photos.
This dish is an absolute childhood favorite of mine. The nights my mom made Tuna Helper were goooood nights.
But I don’t know now…. having tuna helper as an adult, something seems to be missing. It just isn’t as good as I remember. So I decided to make my own, and THIS recipe is as good as I remember. I made sure this pasta was super creamy, had lots of peas and broccoli and plenty of tuna. Truly a childhood dream.
- Tuna: I used Ligth Tuna for this recipe because it has a third of the mercury of Yellowfin Tuna, which means more tuna for you!
- Parmigiano-Reggiano: Parmigiano-Reggiano and Parmesan are two diffrent cheeses. One has a ton of flavor and is one of the best cheese ever. The other I could live without. Parmigiano is more expensive, but it is SO worth it. You will use less and get way more flavor from it. I think it tastes the BEST when you get a wedge and freshly grate it when you need it. Also, any leftovers make for great snacking cheese.
- Vegetables: Growing up I remember a peas version and a broccoli version of Tuna Helper. I don’t know if my memory is bad, but I can only find a broccoli and carrot version now. All that being said, you can add whatever frozen vegetables you want. I would stick to a total of 12 oz, give or take.
ONE-POT TUNA HELPER VIDEO:
I hope you love this Creamy Homemade Tuna Helper recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!Print
- 8 oz fusilli noodles
- 6 oz frozen broccoli cuts
- 6 oz frozen peas
- 6 oz canned light tuna (2 cans)
- 1 cup heavy cream
- 1 1/2 cup Parmigiano-Reggiano, freshly grated from the wedge
- 1 teaspoon dried dill AND Italian seasoning
- 1/2 teaspoon salt
- 1 teaspoon corn starch
- Bring salted water to a boil in a large pot, add pasta, cook 2 minutes shy of al dente. Then add frozen broccoli and peas. Bring back to a boil, and cook for 1 more minute.
- Drain water and return pasta and veggies back to the pot. Place pot back on the burner, turn to medium-low heat. And add in tuna, heavy cream, Parmigiano-Reggiano, dill, Italian seasoning, salt, and corn starch. Mix together. Let cook for 2-3 minutes, occasionally stirring, until the sauce thickens. Salt and pepper to taste.
- Serving Size: 1 Serving
- Calories: 480
- Fat: 19g
- Carbohydrates: 53g
- Protein: 26g