Company Creamed Tuna
This is out of my mom's old Betty Crocker cookbook from 1969 Super yummy you can also leave out the wine and parsley if you want That's how I usually do it since we don't keep either around the house
This is out of my mom's old Betty Crocker cookbook from 1969 Super yummy you can also leave out the wine and parsley if you want That's how I usually do it since we don't keep either around the house
- 1/4 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons flour
- 2 tablespoons finely chopped onions
- 1 1/4 cups milk use lowfat to reduce calories
- 1/2 cup sour cream use lowfat to reduce calories
- 1 can tuna drained... i prefer solid white in water
- 3 tablespoons dry white wine (optional)
- 2 tablespoons parsley snipped (optional)
- 8 slices bread toasted (can use rice, biscuit, or other bread)
- Carbohydrate 40.1335952492754 g
- Cholesterol 51.1617187732598 mg
- Fat 15.8450791511656 g
- Fiber 1.4778568225676 g
- Protein 18.024736961108 g
- Saturated Fat 8.97392340379892 g
- Serving Size 1 1 Serving (218g)
- Sodium 621.089630370197 mg
- Sugar 38.6557384267078 g
- Trans Fat 1.36033609888538 g
- Calories 378 calories
Step-by-step
- Cook onions in butter till tender but not brown.
- Blend in flour, salt and dash of pepper.
- Add milk all at once.
- Cook quickly, stirring constantly until mixture thickens and bubbles.
- Add tuna, sour cream, wine and parsley.
- Heat through.
- Serve on hot rice or spoon over hot buttered toast points.
Pouring cold milk straight into a bubbling flour-and-butter roux is the fastest way to ruin a cream sauce. Mid-century comfort dishes like creamed tuna rely on proper starch hydration to achieve a velvety mouthfeel rather than a gritty paste. Cooking onions gently in three tablespoons of butter until translucent without taking on any color establishes the flavor base before the all-purpose flour enters the pan.
Whisking the milk in gradually prevents lump formation, requiring constant movement over medium heat until the liquid reaches a rolling bubble and thickens visibly. Sour cream introduces a slight tang that cuts through the richness of the dairy, but adding it requires temperature management. Exposing fermented dairy to aggressive boiling causes separation and undesirable graininess, so lower the heat before folding in the sour cream and drained solid white tuna. Simmering the mixture only until heated through protects the protein structure from toughening.
Spoon the finished sauce over eight slices of freshly toasted bread or hot cooked rice immediately to maintain the textural contrast between the crisp base and the creamy topping.
