Creamed Tuna over Toast
It was a cool morning today so when I got up I decided I wanted something warm to eat for breakfast. I thought of something that was a family favorite back in my childhood, and I still love it today. It is an easy recipe to put together ,so I thought I would share it with you.
Whats for Breakfast or Lunch?
What I made was creamed tuna over toast GI's came home from the service calling it S**t on a Shingle. Some folks might call it by this term that we won't use in polite company. A local cafe has it on their menu as SOS with tuna or chipped beef.
. This has been a favorite of mine since I was a kid. My mother grew up during the depression and she said this was something they had quite often because it was inexpensive and was warm and filling. It was also a good way to use stale bread.
To make it for two people, take 2 tablespoons of butter or margarine and put them over medium heat in a saucepan.
. When the margarine has melted then you add 4 teaspoons of flour and stir constantly. At this point you might want to add salt and pepper and some like a dash of Worcestershire.
You want to cook the flour until it begins to brown.You don't want to burn it, just brown it slowly and when it gets to a nice gold color add 2 cups of milk to this mixture. As it warms your going to want to keep stirring it.
I don't really mean you need to stir it briskly, but keep an eye on it. A wisk also works well when doing this..
Eventually you will start to see a change in the consistency of the sauce.
It is getting smoother and thicker, when it gets to be the consistency of a thin gravy, you want to add a can of tuna now. what type you use is up to you whether it's the cheapest stuff you can get with water added or if you want to get the more expensive albacore.
Myself, I prefer the tuna with oil, I knows all the folks out there there on diets are screaming at their monitor " no no no you don't want to use at that" in my opinion it just has a little better flavor.
Now while this been cooking we need to toast several slices of bread, generally 2 to 4 slices per person is what we use now if you're having other things along side this even get by with using less. I usually turn the oven to 350, and throw my slices of bread in on the bare rack before I start the sauce.
After you add the tuna to your sauce, you drop the temperature on it on warm, then take your plates and tear that toast into bite-size pieces or whatever you prefer. Take a ladle and put the creamed tuna mixture over the top of the toast.
I think that is this is a very satisfying and filling breakfast or lunch..
Time To Eat Up
I know there's nothing really sexy about this meal and it doesn't look like something that a chef cooked up but it does provide a good filling nutritious meal and I hope you enjoy it
Another variation you can use with the same type cream sauce is using dry chipped beef which is sold in either jars or packages and you tear up the beef into bite-size pieces and serve it in the cream sauce. One caveat, some of these chipped beef products contain a lot of salt so in those cases you may want to rinse the beef first and also skip adding any salt to the cream sauce until you add the beef and can taste it and see if it needs any additional salt.
Another variation yet is instead of serving over toast, you can use chow mein noodles, if you like crunch, or you can use cooked egg noodles also.
Did you try this recipe?
If You Tried It, Did You Like It?
© 2010 Mitch Bolen