Creamed Tuna on Toast is a retro recipe for canned fish in a cream sauce which can be served on toast points or on vol-au-vent pastries.
Creamed Tuna on Toast
By Sue Lau | Palatable Pastime
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Creamed Tuna on Toast is my recipe of the day. This is a very retro recipe. Recipes that are similar usually are served on toast points or puff pastry cups (vol-au-vents).
This recipe, besides being very economical, is also very much old-fashioned comfort food.
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I think this makes for an easy enough brunch recipe. If you are looking for something besides the usual pork breakfast meats to serve with eggs and hash browns.
Or it makes a nice open-faced bread sandwich for lunch. The flavor reminds of tuna casserole or Chicken ala King. And might remind you of your grandmother the way chipped beef might.
Creamed Tuna on Toast
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Creamed Tuna on Toast
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Creamed Tuna on Toast
Equipment
- 1 skillet
Ingredients
- 1/3 cup diced red onion
- 1/3 cup diced celery
- 1/2 cup frozen peas
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 ounce jar diced pimientos drained
- 10 ounces canned tuna in water drained (2 cans)
- 1 tablespoon dried chives
- 1/2 teaspoon mild paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried marjoram
- 8 slices white toast cut into points
Instructions
- Cook onion, celery and peas in butter in a skillet until onions soften.
- Add flour and stir to coat.
- Stir in the milk.
- Add in the drained pimentos, drained tuna, chives, paprika, salt, black pepper and marjoram.
- Cook and stir over low heat until mixture is hot and thickened.
- Serve over toast.
Notes
Nutrition
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