Old-Fashioned Creamed Tuna on Toast


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


  1. Put undrained tuna, evaporated milk and peas (if desired) in a saucepan. Heat over medium heat, but do not boil.
  2. 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.
  3. 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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