Creamed Tuna on Toast

I grow up eating cream of tuna over rice or toast. However, we used cream of mushroom soup, and less milk to make a thicker like gravy. Add peas to garnish over the top. Still make it today, my kids love it.

So simple, and satisfying with a good amount of protein in each serving. Nice to keep it simple sometimes.

I’ve known this recipe since I was a little kid in the 1960’s. Our version added frozen peas to the mix. I later have added sliced Water Chestnuts as well for a little crunch.

In the 50’s we had creamed tuna on waffles for Christmas Eve, a meal that was good, quick and easy. We wanted to open some presents on Christmas eve. I can’t wait to try this version as it sounds better with the soup. We always just did a cream gravy.

This was WAY to thin! Grate celery & onions for some REAL flavor, make a roux, add some tuna for nutrition. I wouldn’t give any stars, normally. This isn’t cooking, it’s just get something on the table. Retired Dietitian and chef, almost 80!

This is not Tuna On Toast. This is exactly what the ingredients are- tuna in soup. Sorry, but make a white sauce that takes only minutes, and add any celery, peas, whatever, to make it you’re own.

I still love creamed tuna with peas on toast. You would think that I wouldn’t anymore cause we ate it all the time when I was a kid. This is an easy and delicious recipe and I will surely make it again. Thanks to whoever sent this in

Boy did this recipe bring back memories. This was a frequent Friday night supper when I was a kid. My Mom would make it with cream of mushroom soup and serve it over mashed potatoes with peas on the side. Yum! Growing up Catholic meant no meat on Fridays. This was an economical meal and it was my favorite. Would make a good Lenten meal.

Reduced milk to 1/2 cup, added peas & chopped onions, and more spice – as suggested per many reviews. Served over brown rice. Perfect for when you’re short on time!

Very easy and very good. This is a great pantry meal that can be prepared at a moment’s notice. I served it over rice and it was delicious.

….I did not follow the recipe as I grew up on creamed tuna on toast made with flour/butter/milk. I used 2 cans tuna (12 oz) packed in water, drained, plus 1 can cream of mushroom soup and 1 can cream of celery soup, and 1 can of skim milk. I first lightly sautéed a little onion and garlic, added the tuna, and soups and slowly added the milk along with oregano, black pepper, thyme and the secret ingredient to make this dish Wow!!!….a little .Worchestershire sauce and a couple of chopped up hard boiled eggs!!! …and it turned out to be more than 5 star!!!!!!

I love creamed tuna. Cream of celery is a nice difference to the meal. My mom always made a roux and used cream of mushroom soup and milk. That allowed her to make more and still have it nice and creamy. I don’t put it on the toast but have toast on the side or cook up some Jasmine rice and peas. If you put it on egg noodles it’s like a quick little tuna casserole :o)

Wonderful! I added extra tuna and less milk so it was a bit more solid, along with green onions, shredded sharp cheddar, and garlic powder. I combined the leftovers with cooked pasta for a lovely little lunch the next day.

My mom made this alot and we kids LOVED it. She never used the soup,like others have said she used corn starch and a small amount of water or milk to make the roux. I am gonna give it a try with the soup sounds good. My mom also used peas & carrots out of the can not just peas. Mom was a single parent with 3 kids and this made a meal and stretched a dollar.

This is the only way my kids will eat tuna. However, instead of using creamy celery soup, we make a white sauce using bacon grease, flour, salt, pepper and milk…I guess it’s more of a gravy than a white sauce, but it’s delicious!

simple recipe but = simple flavor, would have preferred something with more flavor.

It is also good over a baked potato

My Daddy use to make this when I was a kid. This recipe is almost bang on to my Daddy’s. I only made a few additions. I added chopped hard boiled eggs and to counter the strong celery taste I added a small amount of sugar. It was super delish, thanks for sharing this recipe that brings back so many memories. Also very good served over egg noodles.

I usually only have tuna in a sandwich and chopped egg pieces. Finally I went on this site and found the most delicious tuna recipe ever! Personally I put 2 cans of tuna and 1/2 a can of cream of celery because it was too watery. I made it thick enough that I could put it on a sandwich and take it to lunch. I was so sick of eating the same tuna fish salad sandwich that this recipe was a pleasant change.

My dad used to make something similar for me when I was a little girl. He (and now I) combined one can drained tuna with one can of Campbell Cream of Mushroom soup, and heat through. Then toast and butter four slices of bread, and smother with sauce. Voila! Tuna fish on toast.

I am a man and I don’t like slaving over a stove. This meal is really easy to cook and quite deliciouse. And if you are counting calories then you will really appreciate this recipe. 4 stars