Storified by Arya McLean· Sat, Apr 13 2013 22:30:27
This broccoli and tuna chowder recipe adapted from Take a Tin of Tuna by Joei Warner is designed for the busy lifestyle and novice cooks. It makes use of canned tuna, which is packed with nutrients and is already precooked so it is a very convenient meal tat can be easily whipped up during weeknights after a long day at the office. This healthy gourmet food also consists of a few handful ingredients found in most kitchen pantries, including garlic, onion, butter, cayenne, flour, chicken stock, broccoli, cheddar cheese, canned tuna, salt, and pepper.
Since the tuna has already been cooked, you only add it at the end, heating it up and incorporating it into the dish. You can use the unsalted or salted variety but adjust the seasoning of the chowder to suit your taste. Those that have been soaked in salt may no longer need additional salt when added to the chowder. For superior results, use fresh broccoli with a deep vibrant green color. The greener the broccoli, the more flavorful and more nutritious it is. Any browning or yellowing is an indication that the broccoli is no longer fresh and is losing its nutrients.
Do not cook the broccoli too long if you want it to retain its crunch, lively color and delicious flavor. Too much cooking will make the broccoli mushy. If you want the chowder to be extra creamy, add evaporated milk and simmer it with the broccoli and tuna. You can also add potatoes to the chowder to add thickness, density and texture. The starch from the potatoes will thicken the soup and make a heavy and satisfying meal served with crusty bread or crackers. This quick dish also makes a scrumptious appetizer for weekend meals and goes great with roast or grilled meats.