In this post I am sharing the old school recipe for Creamed Tuna on Toast.
This recipe came from the great depression era where times were tough and folks didn’t have a lot of money. Stretching those dollars as far as possible to feed your family was a necessity.
Just because the recipe is cheap doesn’t mean that it isn’t tasty. In fact, many folks still enjoy this meal and consider it a comfort food.
I decided to prepare and share this recipe with y’all because one of the comments that I see every time my Creamed Chipped Beef recipe is shared is about creamed tuna. This tuna, white sauce and peas combination is also called tuna gravy by some.
Have you ever had creamed tuna on toast?
Hard Times Creamed Tuna
Do you have to eat creamed tuna on toast? No. Creamed tuna can also be served over mashed potatoes, biscuits, cooked rice or pasta.
What type of canned tuna do you use for creamed tuna? I happen to be using StarKist but any canned tuna will work fine as long as it is packed in water (not oil).
Old Fashioned Tuna Gravy
In the printable recipe card below you’ll get the step by step directions for how to prepare this creamed tuna.
- 4 tbs Butter (1/2 stick)
- 1/3 c All Purpose Flour
- 3 c Whole Milk
- 1 tsp Salt
- Cracked Black Pepper, to taste
- 8 oz Canned Tuna, drained
- 1/2 c Frozen Green Peas
- Toasted Bread, for serving
- Melt the butter in a large skillet over medium heat.
- Next, add the flour and stir to combine. Cook for 3-4 minutes then add the milk.
- Season the white sauce and simmer until thickened then add the tuna and frozen peas and gently stir to combine.
- Serve over toasted bread, potatoes, rice or noodles if desired.
Amount Per Serving: Calories: 312Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 59mgSodium: 793mgCarbohydrates: 23gFiber: 2gSugar: 11gProtein: 15g
More tips for making this recipe:
Use a quality canned tuna that you enjoy eating and be sure to drain it very well before adding it to the white sauce.
The combination of flour and melted butter is known as a roux. When milk is added and it thickens it becomes a white sauce, the base for many sauce recipes.
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You might also like these meal ideas from my friend, Julie, at Back to My Southern Roots for 6 Meals to Cook When You’re Broke.