There are some recipes that stay with you your whole life, not because they’re glamorous, but because they feel like home on a plate. For me, Creamed Tuna on Toast is exactly that kind of dish. It’s simple, gentle, and steady – the sort of food you reach for on a grey day, when you want something warm that doesn’t ask too much of you.
It’s the kind of meal you can make half-asleep, with a quiet kitchen and a saucepan you know by heart. A humble cream sauce, a bit of tuna, and a slice or two of toast. Nothing dramatic. And yet, somehow, it always feels like a quiet little rescue.
I love how basic the ingredients are. Most of the time they’re already waiting in the pantry and fridge – milk, butter, flour, tuna, bread. That’s all you really need to build a bowl (or plate) of comfort that tastes like it’s been around for generations.
What Is Creamed Tuna on Toast?
If you’ve never had it before, think of it as a cousin to creamed chipped beef or old-school white sauce dishes.
You make a simple cream sauce on the stove, stir in tuna, then spoon it generously over hot toast. The toast gives a bit of chew and crunch, the sauce brings warmth and richness, and the tuna turns it into a proper meal.
It’s not fancy, it’s not fussy, and that’s exactly where the charm lies.
Why I Love This Recipe
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It’s true comfort food. It feels like a blanket and a story after a long day.
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You almost always have the ingredients. No special trips, no complicated shopping.
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It’s fast. Once you start, you’re barely 10–15 minutes away from eating.
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It’s flexible. You can keep it plain and classic, or dress it up a little with peas, tomato, or egg.
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It reheats and freezes well. Perfect for those days when future-you needs a bit of help.
Ingredients You’ll Need
Here’s what I usually pull out when I make it:
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Butter – This gives the sauce its flavor and softness.
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All-purpose flour – For thickening the cream sauce.
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Salt – To balance the richness.
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Milk – Any regular cow’s milk works; whole milk makes it a bit richer.
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Tuna – I prefer white albacore tuna, ideally from a pouch. It’s milder and cleaner in flavor than chunk light tuna.
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Toast – Use your favorite bread: white, whole wheat, or a hearty grain loaf.
Optional add-ins:
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Peas – For a “tuna casserole” style twist.
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Tomato slices – For a bit of freshness and acidity.
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Hard-boiled egg – For extra protein and an old-fashioned touch.
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Parsley – If you want a little green on top.
How to Make Creamed Tuna on Toast
This is a very straightforward recipe, but a few small details help the sauce turn out silky and smooth.
Step 1: Melt the Butter
Place a medium saucepan over low heat and melt your butter gently. You don’t want it browning here, just melted and ready.
Step 2: Add Flour and Salt
Sprinkle in the flour and salt. Whisk or stir it in and let it cook for about 3 minutes over low heat.
This step takes away that raw flour flavor. The mixture will clump at first, then slowly break into smaller crumbs. Keep stirring so it stays pale and doesn’t brown.
Step 3: Add the Milk Gradually
Now it’s time to turn it into a cream sauce.
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Start by adding just a small splash of milk – a few tablespoons.
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Whisk until the mixture becomes smooth.
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Add more milk in 2–3 additions, whisking well each time.
By the end, you’ll have a thin, smooth sauce with no lumps.
Step 4: Thicken the Sauce
Turn the heat up to medium-high and whisk steadily.
In a minute or two, you’ll see the sauce start to thicken as it comes near a gentle boil. Stay with it here – it thickens quickly once it starts.
You’re aiming for a sauce that’s slightly thinner than you want for serving, because it will continue to thicken as it sits and once the tuna goes in.
Step 5: Add the Tuna (and Optional Peas)
Lower the heat back down to low.
Stir in the tuna, breaking it up gently as you go. If you’re using peas, add them now as well.
Let everything warm through for about 30–60 seconds. The sauce will thicken a bit more as it simmers.
If at this point it feels too thick for your liking, you can add a spoonful of milk and whisk it in until it loosens up. If it feels too thin, let it cook another minute or two.
Step 6: Serve Over Toast
Toast your bread to your preferred color – I like mine medium, so it stays sturdy under the sauce but still has some chew.
Lay the toast on a plate and spoon the warm creamed tuna over the top.
If you’re using tomato slices, place them on the toast first, then add the sauce over them. Fresh parsley on top is a nice touch if you have it, but absolutely not required for soul food like this.
Then eat it hot, while it’s still cozy and soft.
Tips for Perfect Creamed Tuna
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Measure before you start. The sauce comes together quickly, so having everything ready near the stove helps.
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Cook the flour gently. This makes the sauce taste smooth instead of floury.
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Add milk in stages. This is the best way to avoid lumps and get that silky texture.
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Adjust the thickness at the end. A spoonful or two of extra milk can rescue a sauce that’s gone a bit too thick.
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Choose albacore tuna. It gives a milder, cleaner flavor that suits this dish really well.
Variations
When I want a straight line to comfort, I make this just as it is: sauce and tuna over toast. But sometimes, it’s fun to play a little.
Hard-Boiled Egg
For extra protein and a nostalgic feel, add half a hard-boiled egg to each serving. Just slice it and tuck it into the sauce on top of the toast.
With Peas
For a more casserole-like version, stir in a small handful (about ¼ cup) of thawed frozen peas along with the tuna. They add a little sweetness and color.
With Tomato
This has become my favorite grown-up twist:
Lay slices of tomato on the toast before adding the sauce. The tomato brings freshness and a gentle tang that lightens the creaminess.
Make Ahead and Freezing
One of the nicest surprises with this recipe is how well the creamed tuna sauce behaves when you reheat it.
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Make-Ahead:
Cook the sauce completely, let it cool, then store it in the fridge in a covered container. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to loosen it. Spoon over freshly made toast. -
Freezing:
You can freeze the sauce in single portions or in a larger container. Once thawed and reheated, it holds together beautifully. Again, a spoonful of milk during reheating can help bring it back to the perfect consistency.
FAQs
Can I use chunk light tuna instead of albacore?
You can, but the flavor will be stronger and more “fishy.” For a milder, softer flavor that keeps this dish gentle and comforting, I prefer white albacore tuna.
Can I use whole wheat flour in the sauce?
For this particular sauce, regular all-purpose flour works best. Whole wheat flour can add a noticeable taste that doesn’t always sit well in a delicate cream sauce. If you want to add more nutrition, use a whole-grain bread instead of white toast.
Can I make this without peas or eggs or tomato?
Absolutely. The base recipe is just cream sauce and tuna over toast. Everything else is optional.
How do I keep the sauce from getting lumpy?
Add the milk slowly and whisk constantly, especially as the sauce begins to thicken. If you do end up with a few small lumps, don’t panic — the sauce will still taste good.
How long does it keep in the fridge?
The creamed tuna sauce keeps well for about 3 days in the refrigerator. Reheat gently before serving over fresh toast.
Creamed Tuna on Toast
A cozy classic that feels like it came straight from a vintage kitchen.
Ingredients
- 2 tablespoons butter
- 1¼ cups nonfat milk
- ⅓ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 (6.4-ounce) pouch albacore tuna in water
- ¼ cup thawed frozen peas (optional)
- 4 slices whole-grain toast
- Tomato slices, hard-boiled egg, or minced fresh parsley for serving (optional)
Instructions
- Set all your ingredients within reach before you start, as this sauce thickens quickly once it gets moving.
- Warm the butter in a medium saucepan over low heat until fully melted. Add the flour and salt, stirring steadily as the mixture forms a soft, pale paste. Let it cook briefly so the raw flour flavor mellows.
- Splash in a small amount of milk and whisk until smooth. Add the remaining milk in two additions, whisking each time until the sauce is silky with no lumps.
- Raise the heat and continue whisking as the sauce heats. It will begin to thicken just as it reaches a boil—keep a close eye on it, since this happens fast.
- When the sauce is slightly thinner than you want the final consistency to be, lower the heat and stir in the tuna, along with peas if you like them. Let it warm gently for another half minute. If the mixture becomes too thick, whisk in a tablespoon or two of extra milk until it suits your preference.
- Spoon the creamy tuna over fresh toast. If you want a little brightness or texture, add sliced tomato, chopped hard-boiled egg, or a sprinkle of parsley to the top.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 393Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 43mgSodium 783mgCarbohydrates 51gFiber 3gSugar 3gProtein 13g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Creamed Tuna on Toast may feel old-fashioned compared to many modern recipes, but sometimes that’s exactly what the heart needs. No tricks, no trends, just a warm, creamy sauce over toast that you can make with things you already have in your kitchen.
It’s the sort of meal you can turn to when the day has been long, or when you’re under the weather, or when you simply want something that feels familiar and kind. I reach for it when I want quiet comfort, and it never disappoints.
