Prep 5 mins
Cook 15 mins
My mother used this recipe throughout my childhood to feed 4 children. I am 62 years old, so this recipe is at least that old. It doesn't look that appetizing, but be creative and dress it up with a spring of parsley or maybe a side dish of English peas.
- melt the butter in a sauce pan.
- stir in flour.
- add milk, tuna, seasonings.
- stir until this thickens. It should pour generously over toast. Add more milk to reach that consistency.
Thank you, Thank you, Thank you! Both Momma and Grandma (her mother) made this for me as a kid growing up. I used to ask for 'tuna with white stuff' and was such a good girl so I could get this for lunch! They didn't put the tuna in the sauce: they drained it, then crumbled it on the toast and poured the sauce on top. I used to get extra sauce, cause I loved it so much. I never thought to ask them how to make it, and just hoped I could find something like it today since I was craving. This is IT! I did add a pinch of fresh nutmeg just cause I'm older now and love nutmeg in cream sauces, but this is amazing as is! I lost both of them over the past 4 years, and this recipe just put them back in my kitchen today! So I repeat, thank you for giving me a piece of those ladies back!!
Comfort food! We, too, had this when I was a kid. (We are about the same age) I also made this once in awhile during my "hippie" days in the late '60's (which were also my really poor days!) This is really an easy version without using mushroom soup, which is how my mom made it. My upgrade from those days: I used home made bread for the toast! :) Made for Fall 2008 PAC.
This is a family favorite, but I like it less bland. Try adding 1/2 t. Paprika to the rue. Use white pepper, not black, and add 1/4 or more t. of onion powder. For even more flavor, add 1/4 t. MSG and/or a pinch of Cayane. That will kick this dish to the next level