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Creamed Tuna Fish on a Shingle

5.0(7)

Oh how I love this comfort food. This has been a staple piece in my diet since I was a little girl- It makes me happy.... Best on a cold winter night!

by Megan Krape·published 2006-10-20

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Lunch/Snacks

Servings

6 serving(s)

Total time

15 min

prep 5 min

Calories / serving

131 kcal

Ingredients (7)

serves

6 ounces light chunk tuna in water, drained (make sure it's not chunk 'white')water
3 tablespoons butterbutter
3 tablespoons flourflour
1 cup skim milkmilk
1/4 teaspoon saltsalt
1/4-1/2 teaspoon pepperpepper
1/2 cup low-fat cheddar cheesecheddar

Instructions (9 steps)

01Melt butter over med heat in small sauce pan.
02Add flour slowly, stirring constantly until well combined (it should form a smooth paste with no balls of flour still hidden).
03Add milk slowly, stirring in between each addition till all is smooth and not curdled looking.
04Add salt and pepper.
05Lastly, add the tuna fish and bring to a low boil. If sauce is too thick for your liking, add more milk -- too thin, add more flour.
06

*sauce will thicken a bit as it simmers*.

07I like to add more pepper- towards the 1/2 teaspoons mark- but add to your liking.

08Toast 6 slices of bread in toaster, immediately upon removing from toaster put a large spoonful of tuna mixture on top of toast and spread evenly over top.

09Grate desired amount of cheese on top and serve!

Nutrition (per serving)

Calories: 131 kcal
Protein: 12 g
Fat: 7 g
Saturated fat: 4 g
Carbs: 6 g
Fiber: 0 g
Sugar: 0 g
Sodium: 316 mg
Cholesterol: 27 mg

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