MOM'S CREAMED TUNA

Teresa G.

By
@BlueGinghamApron

Mom's creamed tuna on toast was her go-to meal on a busy day. Boil a couple of eggs, open a few cans, toast some bread and, "Viola!" dinner is served. To me, it's comfort food that I enjoy to this day. I think of Mom every time I make it.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 can(s)
tuna, drained (3 oz. cans)
1 can(s)
condensed cream of celery soup
1/3 to 1/2 can(s)
whole milk (1/3-1/2 soup can)
2 large
hard boiled eggs, peeled
1/2 Tbsp
minced parsley or chives for garnish (optional)

SERVE OVER:

toasted white or whole wheat bread
toasted english muffins
cooked & buttered noodles
cooked rice

Directions Step-By-Step

1
In a medium saucepan or skillet, over medium heat, stir together soup and milk; heat until it simmers. (Density of condensed soups vary; add the amount of milk that seems appropriate.)
2
Add tuna, stirring gently to combine; continue heating until mixture is simmering hot.
3
Fold chopped eggs into tuna mixture; continue heating for about 20 to 30 seconds, enough to heat the egg.
4
Remove from heat; serve hot over toast, English muffins, noodle or rice. Garnish as desired. Store leftover creamed tuna in airtight container in refrigerator. Reheat on stovetop or in microwave.