Creamed Tuna Recipes
I'd never made this dish until neighbor Donna told me how to make it. She suggested serving this with Chinese noodles. I do urge you to do so with FRESH & CRISP noodles, though - lol.
She told me to heat a tablespoon of butter, mix in a tablespoon of flour, pour in a cup of milk to the mixture until it thickens (stirring almost continually so all the lumps will dissolve and the substance won't stick to the pan). Then add your tuna, salt and pepper to taste, and serve over Chinese noodles.
I was surprised that I liked it, but...it was good!
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Found this version on About.com's recipe site:
Creamed Tuna
Serve creamed tuna as a lunch dish or for dinner over toast, biscuits, or rice.
INGREDIENTS:
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 can (about 7 ounces) tuna, drained
1/4 to 1/2 cup frozen peas, cooked
PREPARATION:
Melt butter over medium-low heat; blend in flour, salt, and pepper. Stir and cook for about 2 minutes, or until smooth and bubbly. Gradually stir in milk while stirring constantly. Continue cooking, stirring constantly, until mixture thickens and begins to bubble.
Add drained tuna and cooked peas.
Continue heating and stirring until hot. Serve creamed tuna over toast, biscuits, or rice.Creamed Tuna recipe makes approximately 3 cups.
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This one came from http://www.recipezaar.com/693
Creamed Tuna
RECIPE BY: Opal Fitzgerald
This is a quick way of fixing it and one that I have used for years as a quick lunch or supper. Add a salad and drink and it equals a good meal.
Ingredients
1 (10 ounce) can cream of mushroom soup
1 (6 1/2 ounce) can of tuna, drained
1/2 cup milk
1 (2 ounce) jar of pimientos (optional)
Directions
1Mix soup and milk until well blended, heat until very hot (do not boil) add tuna and pimientos.
2Heat until hot and serve over toast or biscuits.
3Garnish with a couple of small sweet pickles (goes great with this).
She told me to heat a tablespoon of butter, mix in a tablespoon of flour, pour in a cup of milk to the mixture until it thickens (stirring almost continually so all the lumps will dissolve and the substance won't stick to the pan). Then add your tuna, salt and pepper to taste, and serve over Chinese noodles.
I was surprised that I liked it, but...it was good!
* * *
Found this version on About.com's recipe site:
Creamed Tuna
Serve creamed tuna as a lunch dish or for dinner over toast, biscuits, or rice.
INGREDIENTS:
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 can (about 7 ounces) tuna, drained
1/4 to 1/2 cup frozen peas, cooked
PREPARATION:
Melt butter over medium-low heat; blend in flour, salt, and pepper. Stir and cook for about 2 minutes, or until smooth and bubbly. Gradually stir in milk while stirring constantly. Continue cooking, stirring constantly, until mixture thickens and begins to bubble.
Add drained tuna and cooked peas.
Continue heating and stirring until hot. Serve creamed tuna over toast, biscuits, or rice.Creamed Tuna recipe makes approximately 3 cups.
* * *
This one came from http://www.recipezaar.com/693
Creamed Tuna
RECIPE BY: Opal Fitzgerald
This is a quick way of fixing it and one that I have used for years as a quick lunch or supper. Add a salad and drink and it equals a good meal.
Ingredients
1 (10 ounce) can cream of mushroom soup
1 (6 1/2 ounce) can of tuna, drained
1/2 cup milk
1 (2 ounce) jar of pimientos (optional)
Directions
1Mix soup and milk until well blended, heat until very hot (do not boil) add tuna and pimientos.
2Heat until hot and serve over toast or biscuits.
3Garnish with a couple of small sweet pickles (goes great with this).






