- Oily fish
- Tinned tuna
This is a warm snack, which is quick and easy to make. It's perfect for when you don't have much time to cook.
53 people made this
- 1 (185g) tin tuna, drained
- 1 (295g) tin condensed cream of celery soup
- 250ml milk
- 8 slices bread
- salt to taste
- pepper to taste
MethodPrep:5min ›Cook:10min ›Ready in:15min
- In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened.
- Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.
Reviews & ratingsAverage global rating:(51)
Reviews in English (50)
My mother taught me to make this when we were short on cash. We typically make our own cream sauce by whisking 1 tablespoon of butter with 2 tablespoons of flour and then very slowly adding a total of 2 cups of milk until it thickens. Whisk the flour and butter mixture constantly while adding the milk to reduce lumps. Then simmer it a bit and as it thickens add the tuna, we use two cans drained and then add a can of peas and salt and pepper. This will always be a favorite of mine. Thanks for posting.-20 Jan 2008
This is a great quick and easy meal. We adapt it for dinner by adding a can of drained peas and pouring over cooked rice or noodles. If you like, spice it up with a bit of ground red pepper. You can use any creamed soup you have on hand, we like cream of mushroom esp. with dinner.-09 Feb 2007
We make this recipe but make a roux from flour and butter. 'Tis really good~~~interesting to know that you can make it with celery soup! Thanks for the post!-05 Feb 2007
Old-Fashioned Creamed Tuna on Toast
A staple dish during the 1920s and 30s, this recipe for Old-Fashioned Creamed Tuna on Toast is great because it's simple to prepare and has flavors everyone loves. It's comfort food on a plate, and it's cheap to make too! If you're looking for vintage recipes that will remind you of the simpler times, this dish will do just that. Try it for dinner tonight and it may just become your new favorite supper to prepare.
- 1 (6.5-ounce) can tuna fish, undrained
- 1 can evaporated milk
- flour and water, for thickening
- salt and pepper, to taste
- 1 / 2 cup peas (optional)
- buttered toast
- Put undrained tuna, evaporated milk and peas (if desired) in a saucepan. Heat over medium heat, but do not boil.
- Mix flour and water as you would for gravy thickening (how much you use depends on how thick you want it). Pour into tuna and milk and stir constantly to desired thickness.
- Add salt and pepper to taste and serve over hot buttered toast.
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Generally speaking, most of my tuna sandwiches are on toast. the combination just works, but I'm surprised I've never tried creamed tuna over it. Peas in my tuna casserole as a kid is something I grew up eating so I'm used to it and honestly, think if the peas are cold and added last it really does brighten up the dish. but it seems to take on a completely different flavor and texture once it's been cooked. Perhaps some minced onion, parmesan, and fresh parsley would add a little extra flavor and elevate this a bit. not that it needs it!
For me this has always been a great comfort food quick and easy to make and really nice tasting too. I always add a little chopped green onion and a pinch of cayenne or red pepper and perhaps a small squeeze of lemon juice. Sheer heaven! However I have never added peas before but they did add an interesting flavor. Not really necessary though so include themor leave them out to me it does not make a huge difference.
Add tuna to basic white sauce (richer made with evap. milk) then serve over waffles for Sunday night supper. My mom even served this to company (friends) gathered for an evening of socializing. Creamed chicken over waffles worked also. Add peas if desired.
I agree, pj! Especially since that's the way my mom made this budget-night meal. We always liked the idea of using the toaster to make dinner. We didn't have a lot of money, but mom made sure we always had decent meals on the table. She was pretty good at tweaking them and making a lot out of very little.
I think I'd make just a traditional white sauce, instead of the flour and water for thickening. It would taste richer and much better. in my opinion!
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- 4 large eggs
- Juice from 1 lemon
- 1 lb. tomatoes, cut into bite-size pieces
- 1 medium shallot, thinly sliced
- A pinch of sugar
- Kosher salt
- 1/2 cup mayonnaise
- 1 small garlic clove, finely grated
- 1 1/2 tsp. sherry vinegar or red wine vinegar
- 1/2 tsp. hot smoked Spanish paprika
- 4 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 slices sourdough bread
- 2 (6-oz.) jars oil-packed tuna, drained
- Flaky sea salt
- Freshly ground black pepper
- 1/2 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
- 1/4 cup oil-cured black olives, pitted, flesh torn
- 2 (5 ounce) cans tuna, drained
- ¼ cup mayonnaise
- ¼ cup finely chopped celery
- 1 ½ tablespoons finely chopped onion
- 1 tablespoon chopped parsley
- ¾ teaspoon red wine vinegar
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 slices seedless rye bread
- 8 slices ripe tomato
- 8 slices Swiss cheese
- paprika, for garnish
In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
Thursday 20th of May 2021
World War II, food rationing and tight money. So my mother made a can of tuna feed the four of us and we ate it at least once a week. No peas in our creamed tuna, but chopped sweet onion on top and some shredded Cheddar. I don't know if canned tuna is processed better now or not, but the dish tastes so much better to me when I make it. Still the same old recipe, though. I like the little additions some have mentioned here.
Those creamy sauces really made almost anything way more filling. Thank you for stopping by to share your memory with me.
Saturday 27th of February 2021
Creamed tuna on toast is comfort food.
If you really want to shake things up, swap out the peas with diced green chiles (7 oz can at a minimum) and add enough paprika to turn the gravy a faint "salmon" color (at least a teaspoon). It is delicious like this.
Saturday 27th of February 2021
Sounds delicious! Thanks for the suggestion.
Sunday 16th of August 2020
Loved this as a go to easy meal when we were kids..still do. Mom used to add chopped hard boiled eggs to the sauce and we had it over crumbled saltine crackers.
Monday 20th of January 2020
Ahh, grew up on this stuff. Still love it. Lots of butter on the toast, and we add a splash of Worcestershire and onion powder to the white sauce.
Tuesday 21st of January 2020
That sounds delicious, Heather! You can never go wrong with extra butter.
Monday 20th of January 2020
This was my mother’s go to staple. She was unusual in the late 1950s and early 1960s as a working Mom. She taught nursing at a local university, and often didn’t get home until after 5, so having something she could get on the table in 20 minutes flat was a blessing. She served it in a way I’ve not seen before or since. She served it on crunchy chow mein noodles that she heated on a sheet pan in the oven, and instead of frozen peas, she served it with Leseur brand tiny peas. She always served it with a lettuce cup, with pineapple slices or chunks, a dollop of mayo and a marichino cherry on top. Way before I could read, when I saw that silver can (that was distinctive to LeSeur brand peas. still is) I knew my favorite supper was coming. My husband didn’t like tuna, and I had two growing boys, so I switched to the large can of chicken, and doubled the White sauce, but my kids still grew up with the silver can. Now that I cook mostly for myself, I’m back to using tuna, and often use frozen peas, since i can adjust the amount, but it’s still the meal I turn to when I need something quick and comforting! Thanks for letting me meander down memory lane!
Monday 20th of January 2020
Thank you so much for sharing your wonderful family memories with us! Food is such a comfort and takes us back to wonderful times.
Hey Ya'll! Thanks for stopping by. I grew up in South Carolina and love to share my tasty southern cooking, easy to follow recipes, and life experiences with everyone.
Buffalo Tuna Melt, or What to Make When You Accidentally Skip Dinner
Ever spend all afternoon dreaming about what you&rsquore going to make for dinner, only to end up accidentally skipping it altogether after traffic/errands/laziness/life got in the way? We feel your struggle. Instead of scarfing down a handful of pretzels between bath time and bedtime and calling it a meal, we&rsquore betting that everything you need to make a Buffalo tuna melt is already hiding in your pantry.
Canned tuna never fails to fill us up when we&rsquore busy plus, it&rsquos protein-rich, versatile and shelf-stable. But instead of going the usual route that may feel like settling (read: noshing on cold tuna and crackers), we like serving the fish on a warm, toasty sandwich. Here, we spruce it up with spicy, vinegary Buffalo sauce and cool ranch dressing, plus diced celery and carrots for crunch. Grilled in butter and piled high with melty mozzarella, this wing-inspired handheld is far from an impromptu struggle meal (despite being just as easy to make).
3 tablespoons celery and carrot mix, diced
3 tablespoons Buffalo sauce
2 tablespoons ranch dressing
Freshly ground black pepper, to taste (optional)
2 slices thick-sliced white, rye or sourdough bread
2 to 3 slices mozzarella cheese
1. Open and drain the tuna. Add it to a bowl with the celery and carrot pieces. Add the Buffalo sauce, ranch dressing and pepper, then stir to combine.
2. Once the tuna is prepared, heat the butter in a medium skillet over medium heat. Once the butter is melted, add the bread to the skillet and toast until golden brown, about 4 to 5 minutes.
3. Flip one slice of bread over in the pan. Spoon the tuna onto the toasted side and gently spread and flatten it to evenly distribute. If you have leftover tuna, cover and refrigerate it to enjoy tomorrow. Layer mozzarella cheese onto the tuna. Pick up the second slice of bread and put it toasted-side down onto the cheese to help it melt. Flip the entire sandwich over and reduce heat to low. (Feel free to regrease the pan with a little more butter or cooking spray before placing the sandwich back down.)
4. Cover the sandwich and continue to toast it until the cheese is melted, about 2 to 3 minutes.
Tips for success
Think sweet, spicy, savory, salty, crunchy, and creamy.
Start with the toasts and fill in the gaps. The toasts will take up the most space and serve as the centerpiece for the board. Make space for those and fill the space with smaller bites.
- Fresh baby greens such as baby kale or spinach or baby arugula work as a beautiful edible garnish. And there&rsquos a health bonus too. Use fresh greens to stack more vegetables into each bite.
- Plain, roasted, or seasoned nuts can easily cover any empty spaces. You might also toss a few of these onto the tuna toasts for a little extra crunch.
Add a little of everything. Snack boards are the perfect way to explore tidbits of this and that from the fridge and pantry. It&rsquos also a fun way to enjoy specialty foods you may get during the holidays.
Add flavor and flair. The only difference between an elevated snack board and an ordinary lunch or appetizer tray is variety and presentation.
- Stuffed green olives add crisp, briny flavor and color to the board. Kalamata olives mix in well for a little Mediterranean flavor.
- I added green and red grapes and peach jam for sweetness, rainbow baby carrots for crunch and color, and cheese and avocado for a bit of creaminess.
Tuna on Toast Recipe
This comes from an estate sale. I have not made it but as much as I love tuna I intend to. Enjoy.
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- 2 cups milk
- 1 tablespoon butter
- 2 tablespoons corn starch
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 6 ounce can solid water packed albacore tuna drained and broken into small chunks
- 1 hard boiled egg finely chopped
- 1 cup cooked frozen peas
- Bread of any kind or English muffins toasted
- 2 cups milkshopping list
- 1 tablespoon buttershopping list
- 2 tablespoons corn starch shopping list
- 1/2 teaspoon saltshopping list
- 1 teaspoon freshly ground black peppershopping list
- 6 ounce can solid water packed albacore tuna drained and broken into small chunks shopping list
- 1 hard boiled egg finely chopped shopping list
- 1 cup cooked frozen peasshopping list of any kind or English muffinstoastedshopping list
How to make it
- In a microwave safe 6 cup container add 1-1/2 cups of milk and butter.
- Place in microwave and cook on high for 2 minutes.
- Do not allow milk to boil.
- Place corn starch in a small bowl and add remaining 1/2 cup cold milk then mix until smooth.
- Add to warm milk and stir with a wire whisk.
- Cook milk mixture in the microwave on high for 1 minute and stir.
- Remove from microwave and add tuna.
- Continue cooking on high until thickened stirring 2 or 3 times.
- Add peas and finely chopped egg then pour over toast or English muffin.
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This is excellent! I have it for supper when Hubby has his meetings.. It's me and the chick movies or here on grouprecipe and a plate of this.
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This is the best tuna salad sandwich!
You can enjoy this on sandwich bread or toss it in pasta to make pasta salad. It really is so versatile.
We also love tuna salad open faced sandwiches. This makes amazing tuna melts. Add cheese and toast in the oven for a hot and delicious sandwich idea.
Feel free to add bell pepper or red onion to the tuna mixture when you are making it. It is easy to adapt to what you have on hand.
It is such a classic recipe and a great base to add extra ingredients that you love. Give this a try! We enjoy it all the time but it is especially great in the summer when you don’t want to heat up the kitchen.
Keep your kitchen cool and make this easy recipe. You will be so glad you did.
66 years ago, Bar-B-Buns received the patent for their Toas-Tite maker. They produced a variety of models in Cincinnati, OH. Boy and I own more Toas-Tites than I care to admit and I’m still amazed when we get emails from other Toas-Tite owners who have some Toas-Tite goodness I’ve never seen before. Amanda is no exception. While [&hellip]
Over the years, Boy and I have heard from various folks who are lucky enough to own one of the very rare electric Toas-Tite makers. Brad G. from Illinois is one of those fortunate few. He was kind enough to send us some pictures of his unit and lots of fun details on how it [&hellip]
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