Tunamator Skillet

This recipe isn't pretty or fancy - but it saved my a** in the middle of oh-god-we-are-out-of-food desperation during a Whole30 in 2016. I had no time to go to the grocery store, and very little time to cook. I pulled random cans from the depths of our pantry and worked my #realfoodmagic to quickly throw together a simple meal. Thus, a dish I started referring to as Tuna Slop was born - made of cheap ingredients you can keep on hand for emergencies, you’re just 15 minutes and one skillet away from a Whole30 compliant dinner.

As I was writing this recipe I asked my sister for help with coming up with a more appetizing sounding name ("Tuna Slop" doesn't exactly make my mouth water). I gave her the ingredients and she quickly came back with a new title - Tunamator. Which made me laugh for five minutes straight because it’s so ridiculous and punny.

Keep the ingredients for this in the back of your pantry at all times and when you need an emergency dish during your Whole30, you’ll know just what to do!

(Please note, I was dumb when I took these photos and forgot I added extra to the recipe so it would last the two of us several days - you don’t need *quite* this many supplies)

Tunamator Skillet

Makes 3-4 servings

Ingredients:

  • 3-4 cans of tuna fish, drained (check the ingredients to make sure the brand is Whole30 compliant)
  • 2 cans of diced tomatoes, drained (any Whole30 compliant variety you like - I adore fire roasted with herbs or little chilis)
  • 1/2 - 1 onion (pre-diced makes it easier but a whole onion will keep for a while in your pantry - you can also use onion powder)
  • 1 tablespoon cooking fat of choice
  • 1/2 tsp of salt
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning blend
  • 1/2 tsp red pepper flakes
  • Additional healthy fat (I recommend olives, Whole30 compliant dressing/mayo, or avocado slices)
  • Any additional veggies you have on hand (spinach, cooked cauliflower rice, roasted potatoes, etc
  • Optional - Hot sauce (we like spice!)

Recipe:

  1. Heat cooking fat in large skillet over medium heat.
  2. Sauté diced onion in cooking fat until softened and starting to brown.
  3. Pour in cans of tomatoes and tuna - stir until combined.
  4. Sprinkle in salt and seasonings - stir until combined.
  5. Turn heat to medium low and allow to simmer until heated through.
  6. Top with your choice of healthy fat and optional hot sauce. Serve over extra veggies or with a side salad. (It is also very good over white rice, which we enjoy when not on Whole30).

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