Rich and tasty, quick and easy, Creamed Tuna is classic comfort food.
If you like tuna casserole but don’t want to wait for the noodles to boil, you are going to love this recipe for creamed tuna. Ok, I’m kidding—it doesn’t take long at all for noodles to boil!—but this savory mix of tuna and green peas in a rich and creamy white sauce will satisfy your craving for this classic family favorite. And you won’t miss the noodles at all when you spoon creamed tuna over slices of your favorite kind of crunchy toast.
Remember creamed chipped beef, otherwise known as S.O.S.? (Google this acronym if you don’t know what those letters stand for—we’re keeping it clean around here!). Shredded dried beef in a white sauce ladled over toast was a staple meal for soldiers during the World Wars because it was easy to make, affordable, filling, and delicious. During the post-Depression era of food rationing, creamed chipped beef also became a popular go-to meal for American families. And like many old-school, nostalgic foods, creamed chipped beef and its seafood sister, creamed tuna, are still beloved comfort foods today.
Especially creamed tuna because it is so simple to make, and the chances are good that you already have all of the ingredients in your pantry, fridge, and freezer. You’ll whip up a quick, velvety white sauce, stir in your drained canned tuna and frozen green peas, and then just decide what kind of toast you’ll be serving it on. In no time, you’ll have a yummy and satisfying dish perfect for a quick lunch or dinner.
Tips for perfect creamed tuna
You’re going to start by making your white sauce, otherwise known as a béchamel, one of the five classic French mother sauces and the base for many of our favorite dishes. It takes a bit of patience, once you add the milk and begin stirring, for the sauce to thicken, but this is a necessary step for perfect creamed tuna (if the sauce is too thick for your liking, whisk in a bit more milk until you get the consistency you desire). Be sure to drain your tuna well and to add the peas frozen: this way, the peas will cook through in the warm sauce but still remain bright and crunchy.
How do I store leftovers?
Cooled creamed tuna can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge before gently reheating on the stovetop.
Serving suggestions
There is no wrong kind of toast to serve under creamed tuna, but some choices are just extremely right, such as thick slices of Sourdough Bread or salty, hearty Pretzel Bread. And even though we love creamed tuna on top of the crunchy carbs, sometimes we also love it on something softer, like Homemade English Muffins or Easy Buttermilk Biscuits.
Either way, this retro favorite pairs as perfectly with old-school favorites like a Wedge Salad or a classic Caesar, as it does with something more contemporary, like a Kale Salad or this Healthy Brussels Sprout Salad.
Creamed Tuna
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 3/4 cups milk
- 1 can tuna (5 ounces) drained and flaked
- 1 cup frozen peas
- Salt and pepper to taste
- 4 slices bread toasted, optional
- Fresh parsley chopped, for garnish
Instructions
- In a medium saucepan, melt the butter over medium heat. Then, add the flour and stir continuously for about 2 minutes until the mixture becomes smooth.
- Gently whisk in the milk, stirring continuously as the sauce thickens for about 5 to 7 minutes. Be careful not to let it boil.
- Stir the drained tuna and frozen peas into the sauce. Season with salt and pepper, and warm for an additional 2 to 3 minutes until heated through. Serve immediately over toasted bread if desired. Sprinkle with parsley for garnish.
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