Creamed Tuna on Toast

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4
  • About This Recipe

    “Quick Meal”

    Ingredients

  • 1/4 cupmargarine
  • 1/4 cupflour
  • 2cupsmilk
  • 1candrained tuna fish
  • 1cupfrozen peas( or to taste)
  • salt and pepper
  • bread( for toasting)
  • Directions

  • 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.
  • Reviews

  • “Well, my goodness, I thought my husband was going to eat the plate!! I made the recipe for 4 for the 2 of us and I had my serving and he ate the rest! It is really creamy and so good. So easy to make for a fast supper. We both loved it. I served this with a side of buttered noodles. Thanks BarbaraK!!”

  • “Oh my gosh!! My mom used to make this for me when I was a little girl. Except for the peas. This is so yummy and really brought back fond memories. Thanks for posting this.”

  • “This is a very easy recipe. I grew up on it.But we used it for breakfast. Just leave the pea’s out.”

  • “What a quick and easy lunch.This definitely worked as a “tunafish delivery vehicle” for my 16-month-old.A bit of this over cut up toast worked really well.It “delivered” peas into her diet as well without too many complaints.Yea!I sometimes limit salt & pepper in my cream dishes, their addition is a definite improvement over my conservative use.”

  • “I’m eating this as I write, and it’s great. I’m home alone, and all I had in the house was a pouch of lemon pepper tuna, so I went hunting for a brunch recipe to suit. Love the addition of peas, to make a change from the stuff I grew up on! Oh and it was easy to scale down for 1 person, I’m not eating the whole lot!”

  • “I made this for dinner tonight and it was great…Thanks BarbaraK.I wanted something quick and easy.It tasted excellent.I’m single, so I have leftovers for tomorrow’s lunch.Will make this again and again!!!”

  • “Oh this is sooooo good BarbaraK. Just the way my mom used to make it. Very rich and creamy and just warms the soul on a dreary day. Thanks so much for posting this.”

  • “This is the best!Like all the rest said, my mother made this for me when I was a kid!Soooo good!And my husband loved it, too! Cleaned his plate!Very easy, and very filling!Comfort food on a plate!”

  • “I really, really enjoyed this dish. It reminds me of chicken ala king (which I LOVE!!), except with tuna. The only thing I changed was that I added a 4 oz. can of sliced mushrooms. Yummy, yummy!! No leftovers here!! Thank you!!~Manda”

  • “My mom used to make this, so I had to try it right away.Perfect! It’s comfort food and very mild flavored. I sprinkled some crisp shoestring potatoes on top for crunch and a little grated cheese. I think it would be good with sliced almonds on top also. Thanks for reminding me of this great recipe.”

  • “What a surprise! When I told hubby what we were having, he kind of curled his lip at me and I knew he was disappointed. I went ahead and made it anyway and to my surprise and I believe his as well, he commented on how much he liked it three times while eating and mentioned he would like to have it again when we finished. I wasn’t sure how much I liked it the first two bites, but it really grew on me.My only changes were to add a clove of minced garlic and about a 1/4 C. of minced onion to the melted butter and let it cooked a few mins. before adding the flour. At the end I added a little bit of fresh lemon juice and gave it a stir. I served it over sturdy whole wheat bread and it was a very comforting meal. We will be making this again. Thanks for sharing the recipe.”

  • “Both the menfolk went crazy over this. So happy I found it, as I was in a “cleaning out the fridge mode.”This fit the bill and I got raving 5’s, despite the barely-there effort.I tossed a few finely minced red onions in the mix and topped with leftover canned peas cos it’s all I had on hand.Served on wheat toast (again, all I had). Other ways that they tried this dish:Son liked it with shredded colby/cheddar cheese…DH thought it was good with cheese, too, but just as good without.Lastly, son tried it served over a bed of rice with a dash of soy (and the peas, of course ) and loved it that way also.So happy that I doubled the recipe!Thank you.”

  • “Loved this!Definitely a blast from the past!I didn’t have any peas on hand.I used dill rye bread toasted and topped everything off with some grated cheddar cheese.Yum!Thanks for sharing!”

  • “Really good fast meal! Very budget friendly”

  • “VERY good comfort food favorite!The peas are a MUST for good old-fashioned Grandma-style creamed tuna.Another idea – we serve our creamed tuna over hot rice, mmmmmm mmmmmm very good and really filling!”

  • “We all love this stuff and I couldn’t wait to make it for the first time.I chose this recipe because it looked simple and the reviews were good.I made the sauce using canned peas because for this dish I like them better than frozen as they have better flavor for this type of dish.I poured the mixture into phyllo cups for a pretty presentation and served them with mashed potatoes on the side.Everyone gave them a high 5,but I think they deserve more like 10 because it was so good and such comfort food to the palate.Loved every mouthful!”

  • “I actually made this and substituted asparagus for the tuna. Of course, you can no longer call it Creamed Tuna on Toast. But it was perfect!”

  • “Holy yumness!! I’ll admit, I was skeptical with this recipe because of how easy it is and how small the ingredient list is…but…we all loved it! I added a second can of tuna to make it a little more tuna-y and poured it over fresh buttered rolls. Even my picky 5 year old ate a whole roll covered in it! Will definitely make again!”

  • “This is a great old recipe!! I serve it over New York Texas Toast found in the freezer section in the grocery store. Very filling. I double the recipe and serve leftover over noodles sprinkled with Parmesan cheese the next day.”

  • “I made this for 2 adults and 2 young children, doubled the recipe and had none left over. I didn’t use the peas because I didn’t have any in the house.Instead of 2 cups of milk, I did 1 1/2 cups — and it was still a little too thin for me.Regardless of the few tweeks, this is a very good recipe.My mom used to make this when I was a kid.I vaguely remember her using cream of mushroom soup, but I liked this version better.The 2 kids and dad all gave it a thumbs up!”

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