Recipe by Manami
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!
Top Review by Aunt Cookie
This was very nice in those ready-made phyllo cups you can get in the freezer section. It's a very mild-flavored, creamy sauce, quite tasty with all of the optional ingredients added (except the almonds...I didn't have any). I have leftovers, which I think will be great over rice. Thanks for posting such a good, economical recipe!
- 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
Directions See How It's Made
- In a small sauce pan cook onion in butter over low heat, until tender.
- Add flour, salt, pepper if using, stirring until smooth and bubbly.
- Gradually stir in milk, stirring constantly until mixture thickens.
- Stir in sour cream.
- Add tuna, sherry if using, parsley it using, and peas if using.
- Spoon into baked puff pastry shells or on toasted English Muffins and garnish with paprika and slivered almonds, if using.