Hard Times Creamed Tuna Recipe

Tuna: Drained canned tuna is the star of this dish, providing protein and a savory flavor.

Milk: Used to create the creamy sauce, adding richness and smooth texture.

Butter: Helps to form the base of the roux, giving the sauce a buttery flavor.

Flour: Combined with butter to thicken the sauce, creating a smooth consistency.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of spice and depth to the sauce.

Toast: Serves as the base for the creamed tuna, providing a crunchy contrast to the creamy topping.

When making the roux with butter and flour, ensure you cook it for the full 1-2 minutes to eliminate any raw flour taste. Gradually adding the milk while stirring constantly helps prevent lumps and creates a smooth sauce.

• tuna - Substitute with canned chicken: Canned chicken provides a similar texture and protein content, making it a suitable replacement for tuna.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free option, maintaining the creamy texture without altering the flavor significantly.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, providing a similar fat content and consistency.

• flour - Substitute with cornstarch: Cornstarch can thicken the sauce just like flour, and it is a gluten-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, offering a different but enjoyable flavor profile.

• toast - Substitute with crackers: Crackers can provide a crunchy base similar to toast, and they can be a convenient and quick alternative.

• Allow the creamed tuna to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the creamed tuna to an airtight container. This helps maintain freshness and prevents the absorption of other odors from the fridge.
• Store the container in the refrigerator. The creamed tuna will keep well for up to 3-4 days.
• For longer storage, consider freezing. Place the creamed tuna in a freezer-safe container, leaving some space at the top for expansion.
• Label the container with the date. This helps you keep track of how long it has been stored.
• When ready to use, thaw the creamed tuna in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat gently in a saucepan over low heat, stirring occasionally. Add a splash of milk if the mixture appears too thick.
• Serve over freshly toasted bread for the best texture and flavor.

• Stovetop Method:

  1. Place the leftover creamed tuna in a saucepan.
  2. Add a splash of milk to help loosen the sauce.
  3. Heat over medium-low, stirring occasionally, until warmed through.
  4. Serve over freshly toasted bread.

• Microwave Method:

  1. Transfer the creamed tuna to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. If needed, add a bit of milk to maintain the creamy texture.
  5. Serve over toast.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the creamed tuna in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 15-20 minutes, stirring halfway through.
  5. Serve over freshly toasted bread.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the creamed tuna in the top pot.
  3. Stir occasionally until heated through.
  4. Serve over toast.

• Slow Cooker Method:

  1. Transfer the creamed tuna to a slow cooker.
  2. Set to low heat and cover.
  3. Heat for about 1 hour, stirring occasionally.
  4. Serve over toast.

• Saucepan: Used to melt the butter and cook the flour and milk mixture.

• Wooden spoon: Ideal for stirring the mixture to prevent lumps and ensure even cooking.

• Measuring cups: Essential for accurately measuring the milk.

• Measuring spoons: Used to measure the butter and flour precisely.

• Can opener: Necessary for opening the can of tuna.

• Strainer: Used to drain the tuna before adding it to the mixture.

• Toaster: Used to toast the bread slices.

• Knife: Handy for spreading the creamed tuna over the toast.

• Cutting board: Provides a surface to place the toast while spreading the creamed tuna.

• Whisk: Useful for stirring the milk into the flour and butter mixture to ensure a smooth consistency.

Use pre-measured ingredients: Measure and prepare all ingredients before starting to save time during cooking.

Opt for microwave: Heat the milk in the microwave before adding it to the saucepan to speed up the thickening process.

Use a whisk: A whisk can help blend the flour and butter more quickly and smoothly.

Pre-toast bread: Toast the bread slices while preparing the sauce to have everything ready simultaneously.

Drain tuna in advance: Drain the tuna before starting the recipe to avoid any delays.