My goodness, this reminds me of Lenten suppers, afternoons when I was sick, and quiet moments with just my mom and me. But, you absolutely, positively must have frozen baby peas added to the recipe, and if you are feeling rich, then butter your toast before adding the creamed tuna. This is pure comfort food for me, it was something that really only my mom and I liked. The rest of the family are it, but only because there was nothing else. I loved it, and I still do, but my own children won't touch it. I still make this when I'm sad or lost; my mom has been dead for 20 years, but she's at the table with me when I serve myself this dish. Thank you for posting a happy memory for me.
Our stories sound much alike except my dad passed away and times were tough with just mom also in the 70's. She would make this, but she always added a can of peas. I liked it as a kid and then I made it for my kids, now it's just hubby and me at home and I still make it now and again. It's quick and cheap. I looked your recipe up today to see if I others added something special to make it better. When I read your recipe I though no need, but I did add half a chopped onion.
I have been amazed to see that nobody else adds chopped boiled eggs to their creamed tuna! I usually double this recipe and add 4 chopped boiled eggs. Delicious, and an inexpensive way to add good protein and stretch and already an expensive meal I have been amazed to see that nobody else adds chopped boiled eggs to their creamed tuna! Are usually double this recipe and add for chopped boiled eggs. Delicious, and an inexpensive way to add good protein and stretch and already inexpensive meal
thank you! I loved this growing up and was trying to find the recipe that uses milk and not condensed cream soups and this is it! The only change I make is to add fresh or frozen peas.
I too ate this growing up and make it frequently still! The only real difference to mine is that I add celery seasoning. I'll try the peas next time!
I remember my grandmother making this for me when I was very young, but I couldn't find the recipe. This tastes exactly how I remembered it. Thank you for sharing it!
It's so funny but I made this just last night for dinner. I always thought I was the only person on earth that ate this growing up in the 70's. and then I just now stumbled upon the recipe on here today. I come from a huge catholic family and my mom made this probably once a week. We all loved it then as kids and most of my siblings still make this now as adults.. My mom always served this with white rice. She often made the creamed sauce from scratch but in a pinch you can substitute cream of mushroom soup which is just as tasty. I make it the same way my mom taught me with diced celery peas parsley and dill I also use at least 3 cans of tuna with the water its packed in this really boosts the flavor. This is a really forgiving recipe and you can use ingredients in any amounts that suit your own personal taste. I highly recommend this served with the white rice instead of toast.
This reminds me of growing up in the 80's or having a tuna casserole. I made a couple of modifications to the recipe. I added 1/4 of a finely chopped onion and 1/4 of a finely chopped apple to the butter and caramelized them before adding the flour.
Love this! Had this all the time growing up and was craving it this week. This is the exact recipe my mother would make but depending on what we had laying around the house she would sometimes throw in a handful of cheese or peas at the end. Also super cheap to make which is always a plus
This recipe as written is ok
