I used to make this for my daughter and her little friends, when they would come over. It was very cold and they didn't want soup, they would ask me for something "fancy" for their luncheon. I used to make the little frozen puffed pastries and would serve the tuna in them! It turned out beautifully and they were overjoyed! Of course, I enjoyed it too. Let me clarify - she was 4 at the time, she wouldn't be caught dead eating it today - too many carbs!
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Units: US | Metric
- 2 tablespoons chopped onions
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons flour
- 1/4 teaspoon salt
- fresh ground pepper (optional)
- 1 1/4 cups milk
- 1/2 cup sour cream
- 1 (6 1/2-9 ounce) canned tuna, drained
- 2 tablespoons fresh parsley, chopped (optional)
- 4 tablespoons peas (optional)
- 4 tablespoons slivered almonds (optional)
- 2 tablespoons sherry wine (optional)
- paprika (to garnish) (optional)
- baked puffed pastry shells or toasted English muffin, slices
- 1In a small sauce pan cook onion in butter over low heat, until tender.
- 2Add flour, salt, pepper if using, stirring until smooth and bubbly.
- 3Gradually stir in milk, stirring constantly until mixture thickens.
- 4Stir in sour cream.
- 5Add tuna, sherry if using, parsley it using, and peas if using.
- 6Spoon into baked puff pastry shells or on toasted English Muffins and garnish with paprika and slivered almonds, if using.
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Nutritional Facts for Aimee's Creamed Tuna Luncheon
Serving Size: 1 (182 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 262.9
- Calories from Fat 166
- Total Fat 18.5 g
- Saturated Fat 10.8 g
- Cholesterol 67.8 mg
- Sodium 455.6 mg
- Total Carbohydrate 9.3 g
- Dietary Fiber 0.2 g
- Sugars 1.2 g
- Protein 14.7 g