Melt butter in pan over medium heat, whisk in flour to make the roux, whisk in milk a little at a time and continue stirring until sauce thickens.
Bring to a boil, add tuna and peas and cook until heated through, gently stirring occasionally.
Spoon evenly over each slice of toast, season with salt and pepper and serve.
If your sauce becomes too thick, simply add a wee bit more milk. If sauce is not thick enough, add about a half teaspoon of cornstarch.
By Deeli from Richland, WA
Read feedback for this post below. Click here to post feedback.
Yes, This brings back memories of me and my grandparents.
I loved this and so easy to prepare. :)
I'm giving this a thumbs up because of some very wonderful memories...
of you Lila, not canned tuna or white bread. I do have fond memories of peas but that's from when I was three and liked to stick them in my nose.
Try this with fresh garden peas. Heat the sauce and albacore, and add the fresh raw peas just long enough to change their color. Yummy!
LOL My mom called it the same thing, Deeli. (The unsensered version). Was very tasty and had it a lot when money was tight. And with four growing little kids, it was often.
Add your voice to the conversation.