"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Linda's Tuna Gravy Recipe

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This recipe for Linda's Tuna Gravy, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Richards
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 T butter
2 T onion, minced
4 rounded T flour
1 t salt
1 T dried parsley
dash of pepper
4 c milk
1 can tuna fish, drained

Directions:
Directions:
Saute the onion in the butter (when I'm in a hurry, I've been known to use dehydrated onion). Add everything else except the milk and tuna. Stir it all together and remove from heat. Add the milk. Mix it thoroughly with a wire whip and put it back on the heat. Bring it to a boil, stirring constantly. Add the tuna, reduce heat and simmer for 5 minutes. Serve on top of Linda's Cornbread with shredded cheese and peas.

Personal Notes:
Personal Notes:
Tuna gravy sounded weird to me when I married into the family, but it is good and my kids love it. This meal (tuna gravy over cornbread) is my mother-in-law's version of fast food.

 

 

 

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