A hearty, no-grain meal that is reminiscent of tuna casserole, with lots of protein and vegetables. Most dogs love to lick the tuna can so they’ll pounce on this fast, easy, fishy-licious skillet meal!
- 1 Tablespoon extra-virgin olive oil
- 1 Idaho® potato (Gold or Russet, for example), about 10-11 ounces, washed and finely diced (no need to peel it)
- 1 carrot, scrubbed and finely diced (no need to peel it)
- ½ cup water, divided use
- ½ cup frozen peas, thawed
- 2 (4.5 ounce) cans no-salt-added tuna in water
- 2 ounces cheddar cheese, finely diced
- Heat a heavy-bottomed non-stick skillet over medium heat and add olive oil. When oil is hot, add potato, carrot and ¼ cup water. Stir, cover and cook for 5 minutes. Remove lid, stir again, add another ¼ cup water if the mixture is dry or sticking to the skillet, replace lid, and cook for another 5 minutes. Remove lid and use a fork to test potatoes and carrots for doneness. (Taste if you like! It will be bland, but resist your temptation to add seasoning. Your dog doesn’t need salt or any seasoning.)
- Remove skillet from heat and sprinkle with thawed peas (no need to cook them further; the heat from the mixture will warm them enough). Add tuna and the water it is packed in, breaking up the tuna as you add it to the skillet. Stir to combine.
- Allow skillet to cool, uncovered, for 5 minutes or so, and then sprinkle with diced cheese.
- Spoon a portion into your dog’s bowl, and watch you pup enjoy it!
Leftover food can be stored in the refrigerator for several days.
You can use no-salt-added tuna in oil (instead of in water) if that’s what you can find at the market. Then, instead of using extra-virgin olive oil in the skillet at the beginning, you could drain some of the oil from the tuna can and use that.
Honestly, YOU could also eat this for dinner because everything in here is people food, but your portion would need to be seasoned for your best enjoyment. If you’d like to eat the same meal your dog is eating, remove the portion you are serving to your dog, and then season the remainder in the skillet with salt, pepper, garlic, onion and/or your favorite seasoning blend. Suggestions are Everything But the Bagel blend, or an Italian herb blend, or a Greek herb blend, or a shower of fresh chopped herbs like Italian parsley, dill and chives, or cilantro. You could re-heat it enough to melt the diced cheese, or leave it at more room temperature; it will be good either way.