Recipe of the Week: Creamed Tuna, by R.B.

One versatile recipe that we love is Creamed Tuna. This is good comfort food. You can serve it on mashed potatoes (our favorite), noodles, rice, or toast. You can vary the protein, and instead of using canned tuna you can use canned salmon, shrimp, chicken, or even beef. It is easy to make. The recipe can easily be doubled, and you can make it with what you have in your pantry. Basically, it is a white sauce with whatever meat you add to it.


  • 2 generous Tbsp butter
  • 2 generous Tbsp flour
  • 1 to 1 1/3 cup milk (fresh or reconstituted dry milk)
  • 1- 7 oz can tuna, salmon, shrimp, crab, chicken, or beef (We like good quality Albacore Tuna, preferably home canned)
  • salt and pepper to taste


In a medium saucepan, make a roux with the butter and flour by melting the butter and whisking in the flour over medium heat. Keep whisking occasionally for 1-2 minutes so the raw flour taste will cook off. Slowly whisk in the milk, using the lesser amount, and continue to cook over medium heat until it thickens. Add more milk if you want a thinner sauce. Add the tuna (or other meat), breaking up the chunks, and heat through, adding salt and pepper to taste. Serve over your favorite bed of mashed potatoes, rice, noodles, or toast. Serves 4. This is great with peas or green beans served alongside. Enjoy!

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