Recipe by Megan Krape
Oh how I love this comfort food. This has been a staple piece in my diet since I was a little girl- It makes me happy.... Best on a cold winter night!
Top Review by Wayne Kent
Fantastic!!! We used boiled pollock instead of tuna. Worked great. Will definately try it with tuna. Thanks so much for this fabulous recipe. I think this would work great with chip beef.
- 6 ounces light chunk tuna in water, drained (make sure it's not chunk 'white')
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup skim milk
- 1⁄4 teaspoon salt
- 1⁄4-1⁄2 teaspoon pepper
- 1⁄2 cup low-fat cheddar cheese
Directions See How It's Made
- Melt butter over med heat in small sauce pan.
- Add flour slowly, stirring constantly until well combined (it should form a smooth paste with no balls of flour still hidden).
- Add milk slowly, stirring in between each addition till all is smooth and not curdled looking.
- Add salt and pepper.
- Lastly, add the tuna fish and bring to a low boil. If sauce is too thick for your liking, add more milk -- too thin, add more flour.
- *sauce will thicken a bit as it simmers*.
- I like to add more pepper- towards the 1/2 teaspoons mark- but add to your liking.
- Toast 6 slices of bread in toaster, immediately upon removing from toaster put a large spoonful of tuna mixture on top of toast and spread evenly over top.
- Grate desired amount of cheese on top and serve!