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Creamed Tuna with Peas

  • 2 – 6 ounce cans tuna, well drained

  • 15 ounce can peas or peas and carrots, well drained
  • 1/3 cup margarine or alternative of your choice
  • 1/2-cup unbleached or all-purpose flour
  • 4 cups reconstituted milk
  • 1/2 to 1 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar
  • 1 tablespoon dried onion

Open up the tuna and the peas and drain well. Melt the margarine or other fat in a 3-quart saucepan over a medium flame. Stir in the flour until it absorbs the fat. Gradually whisk in the milk until the mixture is smooth. Add the salt, pepper, sugar and onion. Cook and stir over medium heat until the mixture is thickened and bubbly. Add the tuna and peas and stir gently. Simmer the mixture until heated through. Try not to stir the sauce up too vigorously or the peas with get squashed. It will still taste good with squashed peas, but it won't look as pretty.

Serve over your favorite starch. Choose from biscuits, toast, cornbread, rice, noodles, mashed potatoes or any other favorite you may have. Makes 4 to 6 servings depending on hungry everyone is. Serve with canned peaches topped with prepared whip topping or sweetened canned cream. This is an old frugal favorite that has been around since the Depression Era. It still tastes as good now as it did then.

NOTE: If desired you may add a 2 or 4-ounce jar of pimentos for color.  If you use canned peas & carrots then you will automatically have a pretty color combination.

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GFCF = Gluten Free & Casein Free

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 And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10