Creamed tuna on toast is an absolute classic recipe, dating back to the depression era. This comfort food was used to feed a ton of people for next to nothing.
I’ve added a few things to this simple creamed tuna on toast recipe, and I’ve marked them as optional in the ingredient list. I appreciate the additions but if you want to keep this traditional, pass on those items.
Definitely don’t pass however, on using the Safe Catch tuna. Safe Catch is the LOWEST mercury seafood on the market.
They’ve examined over 7 million fish so far, utilizing their exclusive technology to assess every tuna and salmon they offer for sale. In essence, this salmon has a pure, clean taste, which is the most fitting description for it.
Jump to RecipeWhat Is Creamed Tuna?
Creamed tuna is very similar to creamed chipped beef, another depression era comfort food. Both recipes were created in order to stretch a dollar when times were tough.
What started as a penny pinching meal, has stood the test of time and is still beloved by many. I ate this meal often as a young kid. I loved it, even requested it on the regular.
With the privilege of hindsight, I now realize mom made it out of necessity. I grew up poor, like really poor, but I never knew that’s why we ate creamed tuna on toast so often. I just knew I loved it.
Fun fact, I can actually still remember the pan my mom used to make this meal. It was that awful avocado green color that was in style in the 70s and the handle was falling off of it.
I can’t remember to take my trash out on Tuesday mornings, but I remember that saucepan.
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Options For The Recipe
The original recipe only calls for tuna, butter, flour, milk, salt and pepper, and toast of course. Even peas back then were optional, but mom would throw in whatever veggies we had “put up” (put up, if you didn’t know, is a term used for canning and storing food).
Over the years I’ve added a few things to this recipe that I think improve it, but they certainly aren’t necessary.
Adding shallots, garlic and mushrooms are a favorite of mine, and I also like to add a dash of cayenne pepper. All of those ingredients however, are non-traditional.
Can You Store Creamed Tuna?
Yes, you can store the creamed tuna, but reheating it requires the use of some extra milk, or water even. Simply seal the creamed tuna in an airtight container and store in the fridge for a few days.
To reheat, you’ll need to whisk in some more liquid or it will be really thick, almost like pudding. Just thin it slightly and it’s ready to go.
What Bread Is Best For Creamed Tuna On Toast?
There’s really no definitive answer to this question, it’s all about personal preference. As a kid I know we used the “day old” bread and that was marked down for quick sale.
Today, I like to slice my own white or sourdough bread in roughly one inch thick slices. But, if you prefer whole wheat, or even biscuits or puffed pastries — they all work just fine.
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How To Make Creamed Tuna On Toast
Serves: 4 | Prep Time: 10 mins | Cook Time: 10 mins
Ingredients
1/2 stick butter
1 medium thinly sliced shallot, optional
2 cloves minced garlic, optional
1 cup sliced baby bella mushrooms, optional
1/4 cup all purpose flour
2 1/2 cup whole milk
2 tsp kosher salt
1 tsp fresh cracked black pepper
10 oz Safe Catch Canned Tuna, drained
1/2 cup baby peas, frozen
Toasted bread
1 cup crispy friend onions, optional
Step 1: In a large saucepan over medium heat, melt the butter.
Step 2: Add the optional shallots, garlic, and mushrooms. Cook down, stirring often for five minutes.
Step 3: Sprinkle flour into the melted butter. Whisk flour into butter for two minutes to form a roux.
Step 4: Add milk and whisk together until the sauce thickens, reduce heat to low.
Step 5: Add the tuna, salt, and pepper, to the sauce and break up the tuna to incorporate it into the sauce.
Step 6: Add frozen peas, turn off heat and stir to incorporate.
Step 7: Serve over top of toasted bread, top with optional crispy fried onions.
Ingredients
- 4 tbs butter
- 1 medium thinly sliced shallot optional
- 2 cloves minced garlic optional
- 1 cup sliced baby bella mushrooms optional
- ¼ cup all purpose flour
- 2½ cup whole milk
- 2 tsp kosher salt
- 1 tsp fresh cracked black pepper
- 10 oz Safe Catch Tuna drained
- ½ cup frozen baby peas
- 6 slices toasted bread
- 1 cup crispy fried onions optional
Instructions
- In a large saucepan over medium heat, melt the butter.
- Add the optional shallots, garlic, and mushrooms. Cook down, stirring often for five minutes.
- Sprinkle flour into the melted butter. Whisk flour into butter for two minutes to form a roux.
- Add milk and whisk together until the sauce thickens, reduce heat to low.
- Add the tuna, salt, pepper, and frozen peas to the sauce. Stir to combine.
- Serve over top of toasted bread, top with optional crispy fried onions.
Yummy!