Creamed Tuna on Toast

"Quick Meal"
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
photo by wouldratherbcooking photo by wouldratherbcooking
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

  • 14 cup margarine
  • 14 cup flour
  • 2 cups milk
  • 1 can drained tuna fish
  • 1 cup frozen peas (or to taste)
  • salt and pepper
  • bread (for toasting)
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directions

  • Thaw frozen peas in a collendar.
  • Melt the margarine in a saucepan.
  • Add the flour and blend.
  • Add the milk, stirring constantly to prevent clumping and stir until creamy.
  • Add the tuna, peas, salt and pepper and warm through.
  • As the tuna is warming, toast bread.
  • After toasted, cut in triangles and spoon tuna mixture over the toast.

Questions & Replies

  1. What size canned tuna do I use?
     
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Reviews

  1. Well, my goodness, I thought my husband was going to eat the plate!! I made the recipe for 4 for the 2 of us and I had my serving and he ate the rest! It is really creamy and so good. So easy to make for a fast supper. We both loved it. I served this with a side of buttered noodles. Thanks BarbaraK!!
     
  2. Oh my gosh!! My mom used to make this for me when I was a little girl. Except for the peas. This is so yummy and really brought back fond memories. Thanks for posting this.
     
  3. This is a very easy recipe. I grew up on it. But we used it for breakfast. Just leave the pea's out.
     
  4. What a quick and easy lunch. This definitely worked as a "tunafish delivery vehicle" for my 16-month-old. A bit of this over cut up toast worked really well. It "delivered" peas into her diet as well without too many complaints. Yea! I sometimes limit salt & pepper in my cream dishes, their addition is a definite improvement over my conservative use.
     
  5. I'm eating this as I write, and it's great. I'm home alone, and all I had in the house was a pouch of lemon pepper tuna, so I went hunting for a brunch recipe to suit. Love the addition of peas, to make a change from the stuff I grew up on! Oh and it was easy to scale down for 1 person, I'm not eating the whole lot!
     
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Tweaks

  1. Followed the sauce exactly but ate it over rice instead of toast. Yummy!
     
  2. This is the recipe I've used for years with the exception that I add two coarsely chopped hard-cooked eggs to it, along with half of a small can of sliced black olives (use 1 oz). It is equally good on biscuits.
     
  3. DINE, not fine!
     
  4. I actually made this and substituted asparagus for the tuna. Of course, you can no longer call it Creamed Tuna on Toast. But it was perfect!
     
  5. Thanks BarbaraK for reminding me of this recipe that I used to make but had forgotten about. I made it the way I used to with butter instead of margarine, 1 can chunk light tuna in oil (undrained) and served bubbling hot on buttered toast with additional salt/pepper and a pat of butter on top. I know, I know, none of that is very good for me. On the other hand, I don't eat it often and it is likely not as bad for me as fast food ( I can rationalize most anything if I make it myself). Anyway it is such good comfort food. Thank you so much, we loved it.
     

RECIPE SUBMITTED BY

I enjoy cooking and trying new things which is why I am so pleased to have found this site. I live in Texas but hope to move back to Montana someday.
 
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