Times were tough for my newly divorced mom in the 70’s. I remember eating creamed tuna on toast with a green salad on the side at least weekly. It was one of my favorite meals, and I had no idea we were eating it out of necessity. Times aren’t so tough now, but I still make this about once a month. It’s great when you’re in a hurry, or have limited supplies on hand. My kids love it too!
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 (5 ounce) can chunk light tuna in water, drained and flaked
- salt and ground black pepper to taste
- 4 slices bread, toasted, or to taste
Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
Ladle tuna mixture over toasted bread to serve.
Prep time: 5 mins / Cooking time: 10 mins / Total time: 15 mins
Serving: 4 / Yield: 4 servings
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