Creamed Tuna Fish Food

CREAMED TUNA ON TOAST

Steps:

• In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened.
• Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.

CREAM TUNA ON TOAST

Steps:

• 1. In a medium sauces pan, melt butter. Slowly stir in flour to a paste consistency.
• 2. Gradually add milk, stirring constantly over a low heat. Make sure the mixture blends well to prevent lumps. Stir until desired amount of milk is added, 3 to 4 cups.
• 3. When white sauce is ready, stir in salt, pepper and can of tuna (with juice).
• 4. Bring to a slow boil and cook for approximately 5 minutes.
• 5. Serve over toasted bread

MOM'S CREAMED TUNA

Steps:

• 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.)
• Add tuna, stirring gently to combine; continue heating until mixture is simmering hot.
• Fold chopped eggs into tuna mixture; continue heating for about 20 to 30 seconds, enough to heat the egg.
• 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.

CREAMED TUNA ON TOAST

Steps:

• Thaw frozen peas in a collendar.
• Melt the margarine in a saucepan.
• Add the flour and blend.
• Add the milk, stirring constantly to prevent clumping and stir until creamy.
• Add the tuna, peas, salt and pepper and warm through.
• As the tuna is warming, toast bread.
• After toasted, cut in triangles and spoon tuna mixture over the toast.

CREAMED TUNA ON TOAST -- WHAT??

Steps:

• 1. Melt 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.
• 2. Stir in the milk to make a gravy, stirring to keep from sticking until it reaches desired thickness.
• 3. Add the tuna, stir, and heat well.
• 4. Toast bread until lightly browned (no butter, just plain toast) and serve tuna over the toast.

CREAMED TUNA ON TOAST

Steps:

• 1. In a sauce pan combine the cream of mushroom soup, dash of pepper and peas. Heat on low setting so not to scald and burn.
• 2. If the mixture seems too thick you can add a dash of milk, but you want a thick mixture and not runny. Break up your tuna adding it to the creamed mixture. Heat to a low simmer bubble.
• 3. Serve over buttered toast.

CREAMED TUNA FISH ON A SHINGLE

Steps:

• Melt butter over med heat in small sauce pan.
• Add flour slowly, stirring constantly until well combined (it should form a smooth paste with no balls of flour still hidden).
• Add milk slowly, stirring in between each addition till all is smooth and not curdled looking.
• Add salt and pepper.
• Lastly, add the tuna fish and bring to a low boil. If sauce is too thick for your liking, add more milk -- too thin, add more flour.
• *sauce will thicken a bit as it simmers*.
• I like to add more pepper- towards the 1/2 teaspoons mark- but add to your liking.
• Toast 6 slices of bread in toaster, immediately upon removing from toaster put a large spoonful of tuna mixture on top of toast and spread evenly over top.
• Grate desired amount of cheese on top and serve!

CREAMY TUNA RICE

Steps:

• Pour water and milk into medium saucepan. Bring to boil on medium heat.
• Add tuna, rice and parsley; mix well. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed.
• Stir in VELVEETA until melted.

CREAMED TUNA ON TOAST RECIPE

Steps:

• Simmer on low for 20 minutes.
• Serve on toast.

CREAMED TUNA AND PEAS

Steps:

• Begin by melting the margarine in a 2-quart saucepan. Use a fork or a whisk to stir in the flour making sure it is smooth. Gradually stir in the milk. If you have a whisk you can go a little faster because a whisk can beat out any lumps. If you are using a fork then go very slowly so you can keep the mixture smooth. When the mixture is smooth stir in the sugar, salt and pepper. Cook and stir the sauce until it begins to boil. Allow it to boil for a full minute by the clock. Now remove the sauce from the heat.
• Drain the peas and the tuna. Stir gently and reheat only till boiling again. Do not overcook or the peas will get mushy. Serve over buttered toast or biscuits, rice, or noodles. The salt may be replaced with celery salt or garlic salt if desired.
• To use fozen peas instead of canned, simply replace the canned peas with 2 cups frozen peas. Allow the sauce to reheat for a minute or two so you will be sure the peas are cooked through. Do not ovecook the frozen peas wither. This is vital for a good dish.