Directions: |
Directions:1. Using a medium saucepan over medium heat, melt the butter.
2. Add the flour and stir. Continue stirring while allowing the butter and flour mixture to cook for two or three minutes.
3. Slowly add the milk, constantly stirring. It works best if you add the milk in increments of about one-quarter cup, always stirring well after each addition. Note: With the first two or three additions the mixture will be thick and almost like a dough. Keep stirring as you slower add more liquid. Once the mixture has a gravy-like consistency, continue stirring until the mixture comes to a slow boil.
4. Add salt and pepper to taste, continue stirring over a slow boil.
5. Add the cayenne pepper, continue stirring.
6.Add the tuna fish, continue stirring for another minute. Then taste. Add more salt and/or pepper if desired.
7. The shredded cheese is optional. If you want to add it, do it now, stirring until melted. Note: Shredded cheddar or colby are both good, or you can add a couple slices of processed American Cheese or Velveeta.
8. Serve over buttered toast. |
Personal
Notes: |
Personal
Notes: I have no idea when or how my mother started making a basic roux and turned it into so many delicious meals. Nor do I understand why Creamed Tuna on Toast was always a breakfast meal in our home. I find it a little too heavy and too difficult for a breakfast meal, but love to serve it as a lunch or dinner meal.
Use this same basic recipe to make good old fashioned "Shit on a Shingle" by replacing the tuna with a packet of dried beef cut into small squares.
Or, replace the tuna with canned chicken, add some peas, and serve it over a biscuit for Creamed Chicken Dinner.
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This recipe for Creamed Tuna Fish On Toast is from