Tuna Creole

Theresa K


My younger sister discovered this recipe when she was a teenager reading teen magazines, such as Seventeen or Young Miss. It was simple enough to commit to memory (with a bit of improvising) and tasty enough to be requested. I think she first made it served over a lemony buttered rice. I prefer the eat with a toasted loaf of Italian bread.


★★★★★ 1 vote

2-4 depending on accompanyments
5 Min
20 Min
Stove Top


  • 2 medium
    yellow onions
  • 1 can(s)
    diced or crushed tomato
  • 1 can(s)
    tuna, canned large or 2 regular
  • 1/4 c
    green olives with pimentos sliced or crushed
  • 2
    bay leaves, dried
  • 2 dash(es)
    garlic salt
  • 1 pinch
    black pepper
  • ·
    small amount of oil for cooking the onions
  • ·
    a small pinch of sugar if needed

How to Make Tuna Creole


  1. Slice the onions top to bottom about 1/3 inch apart. Saute the onions until soft (the consistency of an onion in an onion ring)
  2. To the onions add the can of tomatoes, the pepper, garlic salt and the bay leaves. Stir up and cover pan. Let simmer low for 15 minutes, in order to develop the flavors.
  3. At this point taste. If the tomatoes seem bitter, add a very small pinch of sugar. Add the sliced olives and cover again with another 5 minute simmer (to soften the olives and pull out the flavor) Remove bay leaves and serve.

Printable Recipe Card

About Tuna Creole

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Cajun/Creole
Dietary Needs: Dairy Free
Other Tags: Quick & Easy Healthy

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