Here’s a recipe for Creamed Tuna and Peas on Toast, a comforting, budget-friendly, and nostalgic dish often associated with post-war and mid-century home cooking.
🐟 Creamed Tuna and Peas on Toast Recipe
🕒 Total Time: ~25 minutes
🍽 Servings: 4
🧑🍳 Skill Level: Easy
📝 Ingredients
For the Creamed Tuna and Peas:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk (whole milk preferred, but 2% works)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon onion powder (optional)
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1/4 teaspoon garlic powder (optional)
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1 (12 oz) can tuna, drained and flaked (packed in water or oil)
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1 cup frozen peas (or canned peas, drained)
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Optional: a splash of heavy cream or half-and-half for richness
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Optional: dash of cayenne, paprika, or dried parsley for seasoning
For the Toast:
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4 to 8 slices of bread (white, whole wheat, sourdough, or whatever you prefer)
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Butter (optional, for spreading on toast)
🍳 Instructions
1. Make the Roux (Base of Cream Sauce)
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In a medium saucepan over medium heat, melt the butter.
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Once the butter is melted and foamy, whisk in the flour to form a roux.
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Stir constantly for about 1–2 minutes to cook off the raw flour taste—don’t let it brown.
2. Add Milk and Make the White Sauce (Béchamel)
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Gradually whisk in the milk, a little at a time, ensuring no lumps form.
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Continue whisking until the mixture thickens—this takes about 5–7 minutes.
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Add the salt, pepper, and any optional seasonings (onion powder, garlic powder, cayenne, etc.).
3. Add Tuna and Peas
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Stir in the flaked tuna and peas.
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Let everything simmer for 2–3 minutes until heated through.
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If using canned peas, stir them in last to avoid overcooking.
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For extra richness, you can add a splash of heavy cream or a small pat of butter here.
4. Toast the Bread
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While the mixture simmers, toast your bread slices to golden brown.
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Optional: Butter the toast lightly for more flavor.
5. Assemble and Serve
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Place 1–2 slices of toast per plate.
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Spoon the hot creamed tuna and peas mixture generously over each toast slice.
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Garnish with a sprinkle of paprika, black pepper, or fresh/dried parsley if desired.
🔄 Variations
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Cheesy Version: Add 1/2 cup shredded cheddar cheese after the sauce thickens.
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Add Mushrooms: Sauté 1/2 cup chopped mushrooms with the butter before adding flour.
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Gluten-Free: Use gluten-free flour and bread.
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Low-Carb: Serve over cooked spinach, cauliflower mash, or on top of baked zucchini slices.
🧊 Storage and Reheating
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Refrigerate leftovers in an airtight container for up to 3 days.
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Reheat gently on the stove or microwave, adding a splash of milk to loosen the sauce.