“Creamed” Tuna Filling

This is one of those sort of “on the fly” recipes:   make a medium white sauce, add herbs and seasonings, and then add tuna and peas.  For more flavour, caramelize some minced onions and celery in the butter before adding the flour and the rest of the ingredients.  Add and subtract flavourings to suit yourself.

  • 3 to 4 Tbsp butter**
  • 1/4 cup flour*
  • 3 cups milk
  • 1-2 tsp dried dill, or a couple of tablespoons of fresh, chopped
  • 3 scallions, sliced finely
  • Salt and pepper to taste
  • Splash of lemon juice
  • Dash of Tabasco sauce
  • 3/4 cup frozen peas
  • 2 to 3 tins tuna

In medium saucepan heat butter until bubbly**, add flour and cook for a minute or two.Add milk bit by bit until all milk is incorporated into flour/butter mixture — stir well with wire whisk after each addition until mixture becomes very smooth…keep stirring…it will get smooth!Add dill, splash of lemon juice, and Tabasco, season with salt and pepper to taste.Simmer for about ten minutes, stirring occasionally, and then add the tuna, frozen peas, and the scallions.Warm until tuna and peas are heated through. Add more milk if necessary to get the consistency to one that you like. Spoon into vol-au-vent shells, or onto toast, puff pastry, or similar.

*  If you’d like a thicker filling, use 6 tablespoons of butter and 6 tablespoons of all purpose flour.

** It’s nice to add some finely minced onion (1 small) and celery (1/2 to 1 stalk) to the butter in the first step, and sauté until soft, then proceed with the rest of the recipe.

4 small servings


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Filed under food, Main Course, Protein

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