At my house all the holiday baking is done (and has been consumed), and I’m ready to put up my feet and relax. To me this means that it’s time to make simple, basic, comfort foods like Creamed Tuna Fish.
The hundred-year-old recipe that I found for Creamed Tuna Fish only had two ingredients: tuna fish and white sauce. My updated version has four since I listed the ingredients in the white sauce.
Here’s the original recipe:
Creamed Tuna Fish is wonderful when served on toast, and it hits the spot after all the heavy holiday meals.
Here’s the recipe updated for modern cooks:
Creamed Tuna Fish
1 can tuna
2 tablespoons butter
2 tablespoons flour
1 cup milk
Melt the butter in a saucepan. Stir the flour into the butter. While stirring constantly, slowly pour in milk and bring to a boil over medium heat. If mixture is too thick, add a little more milk. Stir in the tuna and bring back to a boil; remove from heat. Serve over toast, biscuits, rice, etc.