I love cooking white stew because I am a fan of creamy gravy with rice. I usually do a chicken and vegetable version on cold nights- it is so comforting and warms our tummies. I like to let my family scoop their own serving of stew.. for some reason they think it is fun (the same way they like to assemble their own laksa) and this way, they can be sure that they get a piping hot meal (the stew comes straight off the stove!) and the rice won’t get soggy because they eat it immediately. Have a computer-game or technology addict kid or husband at home who just wouldn’t leave their rooms at meal times? You’ll get what I mean, although I am sometimes inclined to let him eat soggy rice because SERVES YOU RIGHT for ignoring me when I tell you dinner’s ready.
Anyway. I read about the addition of tuna from Nami’s site and just knew that I had to try it. According to her, the tuna adds an extra savoury flavour and I thought, why not? I was already cooking my white stew with carnation milk instead of whipping cream to lower the dairy and fat.. I could do with a richer sauce!
The list of ingredients make it seem like a lot of work, but it is just really about chopping them up before hand. Most of the work gets done in a single pan so you get very little clean up which is major plus for me. If you prefer a richer flavour, you may use heavy whipping cream in place of carnation milk. For variation, add corn kernels or peas if that’s your thing. I liked the addition of tuna and will make this again!