This is the kind of humble, fill-your-belly stew I used to throw together on busy farm days, when the clock outran my energy and payday was still a ways off. You take red potatoes—skins and all—tuck them into the slow cooker, then dump in a whole can of chunk light tuna, liquid and all, along with just four more pantry staples. By the time midday rolls around, you’ve got a simple, brothy stew that tastes like you fussed more than you did. It’s pure Midwestern practicality: stretch a can of tuna, use what you have, and let the slow cooker do the work while you tend to the rest of life.
Ladle this poor man’s stew into deep bowls and serve it with plain saltine crackers or thick slices of buttered white or wheat bread for dunking. A simple side of canned green beans or frozen peas warmed with a little butter fits right in with its no-fuss spirit. If you like a bit of brightness, set out a bottle of hot sauce or a splash of vinegar at the table so folks can season their bowls to taste. A glass of cold milk or sweet iced tea makes it feel like one of those quiet, comforting midday meals from years gone by.
Slow Cooker Poor Man’s Tuna & Red Potato StewServings: 3–4
Ingredients
1 1/2 pounds small red potatoes, unpeeled and quartered
1 (5-ounce) can chunk light tuna in water, not drained
3 cups low-sodium chicken broth (or water with 1 bouillon cube)
1 small onion, chopped (about 1 cup)
1 cup frozen mixed vegetables (peas, carrots, corn, or similar)
1 teaspoon seasoned salt (or regular salt plus a pinch of black pepper)
Directions
Place the unpeeled, quartered red potatoes in the bottom of a 3- to 4-quart slow cooker, spreading them into an even layer. The potatoes form the hearty base of the stew and will soak up flavor as they cook.
Scatter the chopped onion over the potatoes. This gives the stew a gentle sweetness and a little old-fashioned soup-kettle aroma as it simmers.
Sprinkle the frozen mixed vegetables evenly over the onions and potatoes. There’s no need to thaw them; they’ll cook right along with everything else.
Pour in the chicken broth (or water with bouillon), making sure some of the liquid seeps down around the potatoes. You want most of the potatoes touching the liquid so they soften properly.
Sprinkle the seasoned salt evenly over the top. This simple seasoning brings out the flavor of the tuna and vegetables without needing a cabinet full of spices.
Open the can of chunk light tuna and, without draining it, dump the entire can—tuna and liquid—right over the vegetables and potatoes in the slow cooker. Gently spread the tuna with a fork so it’s somewhat even, but don’t worry about mixing; it will break up as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are tender when pierced with a fork and the stew is hot and lightly brothy.
Once cooked, gently stir the stew from the bottom up to mix the tuna, potatoes, and vegetables together without completely mashing the potatoes. Taste and adjust seasoning with a little more salt or pepper if needed.
Ladle the stew into warm bowls and serve hot. It will be a bit brothy, like a rustic soup, with tender potatoes and flakes of tuna throughout.
Variations & Tips
If you’d like a creamier stew, stir in 1/4 to 1/2 cup of milk or half-and-half during the last 15 minutes of cooking, just until warmed through (avoid boiling dairy to keep it from curdling). For extra flavor on a tight budget, add 1 teaspoon dried parsley or 1/2 teaspoon dried thyme along with the seasoned salt. You can also swap the frozen mixed vegetables for 1 cup of canned vegetables (corn, peas, or green beans), well drained, and add them during the last hour of cooking so they don’t get too soft. If you don’t have chicken broth, water with a bouillon cube or 1 teaspoon of bouillon granules works fine; just taste before adding extra salt. For more protein, a second can of tuna can be dumped in right along with the first, keeping the recipe simple. Food safety tips: Use chunk light tuna from a reputable brand and check the can for any bulging, rust, or damage before opening. Store any leftover stew in a covered container in the refrigerator and use within 2 to 3 days; reheat until steaming hot before serving. Because this recipe relies on potatoes and tuna, avoid leaving the cooked stew at room temperature for more than 2 hours to reduce the risk of bacterial growth.
