Debbie's StoryI will admit, there is absolutely nothing about this recipe that made sense to me growing up, other than I really liked it. Mama made it often as a way to stretch a dollar.
But, Mama also told us that you shouldn't drink milk with fish. So when I found out she used milk to make this for us, I had some moments of uncertainty ... was my saint of a mother trying to get rid of me?? LOL!
Bottom line, it always reminds me of home and four hungry kids whose mom always served up dishes made with lots of love!
butter or margarine
Find more recipes at goboldwithbutter.com
1 1/2 c
1Melt margarine or butter in a skillet over medium to low heat (don't burn the butter). Add flour and brown to make a light roux.
2Stir in the milk to make a gravy, stirring to keep from sticking until it reaches desired thickness.
3Add the tuna, stir, and heat well.
4Toast bread until lightly browned (no butter, just plain toast) and serve tuna over the toast.
About this Recipe
carlita epperson ittldo - Jan 17, 2013
I know this is good because I make a similar dish sometimes for my lunch. I mix a can of cream of mushroom soup in a sauce pan with a can of undrained tuna, water or oil packed. stir well & add half a soup can of milk. Heat on medium & pour over buttered toast or add butter to the sauce pan. sometimes I add black pepper, onion or garlic salt.
Debbie Quimby quimster - Jan 17, 2013
Sounds great, Carlita. I'll have to try your version.
Stephanie Dodd skeen - Jan 18, 2013
I grew up eating creamed tuna on toast!! Love it!
Brittney Eury AuntBeaBea - Jan 19, 2013
This reminds me of my tuna noodle casserole. I bet it is good :)
JUDY NEUBAUER stewisme5 - Jan 19, 2013
This one of my "GO TO" meals when I'm really busy. I cut down on the milk and add a can of peas with about 1/2 the juice.I have never befor seen this in print.