Practical Woman

4-Ingredient Slow Cooker April Showers Tuna Recipe

Ingredients
4 cans chunk light tuna in water, 5 ounces each, opened just before use and not drained
1 can reduced-fat condensed cream of mushroom soup, 10.5 ounces
1/2 cup unsweetened plain almond milk or 1% milk
2 tablespoons dry ranch seasoning mix

Directions
Lightly coat the bottom of a 4- to 6-quart slow cooker with cooking spray.
Open the cans of tuna and do not drain them. Carefully slide the tuna from each can into the bottom of the slow cooker, keeping the pieces as intact as possible. Arrange them in a single, snug layer.
In a medium bowl, whisk together the reduced-fat condensed cream of mushroom soup, milk, and dry ranch seasoning until smooth and creamy.
Gently pour the soup mixture evenly over the tuna, trying not to break the tuna apart. It is fine if a little tuna peeks through the sauce.
Cover and cook on LOW for 2 1/2–3 hours, or on HIGH for 1–1 1/2 hours, until the sauce is hot and bubbly and the tuna is heated through.
Once done, use a large spoon or spatula to carefully lift out the tuna portions, keeping them as whole as possible.
Spoon some of the creamy ranch mushroom sauce over each serving. Serve warm over cauliflower mash, steamed vegetables, a small portion of brown rice, or potatoes.