~ Meet my all-time favorite comfort food: creamed tuna on toast. This recipe goes back to my grandmother’s kitchen, and it still comforts and satisfies — quick to make with simple pantry ingredients you likely already have. ~
This Recipe Is: • Ready in 30 Minutes or Less • Freezable • Make Ahead
This is my ultimate comfort food — the same simple dish I enjoyed as a child that still feels like a hug on a plate.
It’s easy, unfussy, and deeply satisfying. The ingredients are straightforward pantry staples, which makes it perfect for quick meals or comfort-food emergencies.
This timeless recipe endures because it’s comforting, nourishing, and effortless to prepare.
What Is Creamed Tuna on Toast?
Creamed tuna is a silky, white cream sauce dotted with tuna, spooned over a slice of toasted bread. That’s it — simple ingredients transformed into a warm, comforting dish. The texture and flavor come from the creamy sauce and flaky tuna resting on a crunchy, chewy slice of toast.
It’s fast, comforting, and reliably delicious.
My Grandma’s Original Recipe
The recipe I use is written in my grandmother’s handwriting on a yellowed card and passed down through generations. I’ve kept her approach but made a few modern updates to improve flavor and consistency while preserving that nostalgic comfort.
Update #1: Use Butter (Not Oleo or Olive Oil)
My grandmother called for oleo (a margarine-like spread). Today I recommend butter for the best flavor. I tested olive oil, but butter provides a richer, more classic taste and keeps the recipe true to its comforting roots.
Update #2: Use White Albacore Tuna
I tested different tunas and prefer white albacore (pouch or canned) for its mild flavor and meaty texture. “Chunk light” tuna tends to be stronger and fishier, which can dominate this delicate cream sauce.
I’ve also clarified the steps so the sauce is reliably smooth and easy to make every time.
How to Make the Best Creamed Tuna
Ingredient Prep
There’s very little prep: have your ingredients measured and by the stove because the sauce comes together quickly.
Step 1
Melt butter in a medium saucepan over low heat.
Step 2
Sprinkle in the flour and kosher salt, and cook for about 3 minutes, stirring frequently so the flour doesn’t brown. This step removes the raw flour taste. The flour will first clump and then break into coarse crumbs — that’s normal.
Step 3
Add the milk gradually for a smooth sauce. Start with a few tablespoons and whisk vigorously until smooth, then add the rest in two more additions, whisking well each time.
Step 4
Increase the heat to high and whisk constantly until the sauce begins to thicken — this happens just as it nears a boil and usually takes a minute or two. Watch closely, because it thickens quickly.
The sauce should be slightly thinner than your final desired consistency at this point because it will continue to thicken as it cools and when you add the tuna.
Step 5
When the sauce has just begun to thicken, reduce the heat to low and stir in the tuna (and peas, if using). Heat for 30–60 seconds just to warm the tuna; the sauce will finish thickening during this time.
Adjust the sauce if needed
If it’s too thin, simmer a little longer. If it’s too thick, whisk in 1–2 tablespoons of milk at a time until you reach your preferred consistency.
Step 6
Serve the warm creamed tuna over toasted bread. Whole-grain bread adds texture and nutrition, while a soft white bread can feel extra soothing when you’re under the weather. Garnish with sliced tomato, a halved hard-boiled egg, or chopped parsley if you like.
Tasty Variations
While the classic version is perfect as-is, here are a few simple variations to try:
Add a Hard-Boiled Egg
My grandmother noted adding half a hard-boiled egg to each slice for extra protein. Slice or halve the egg and nestle it into the sauce on the toast.
Add Peas
Some recipes include peas, giving a tuna-casserole feel. I prefer the sauce without them, but if you want peas, stir in about 1/4 cup thawed frozen peas with the tuna in Step 5.
Add Tomato Slices
A favorite of mine: lay thin tomato slices on the toast before spooning the creamed tuna on top. The tomato adds brightness and balance to the rich sauce.
Make-Ahead, Reheating, and Freezing
The creamed tuna sauce reheats very well without separating. Reheat gently in the microwave or on the stovetop, adding a splash of milk if you need to loosen the sauce, then spoon over freshly toasted bread. The sauce also freezes nicely in individual portions for quick meals later.
FAQs At-a-Glance
Chunk light tuna comes from different species and has a stronger, fishier flavor. For the mild, creamy character of this dish, white albacore is my recommendation. If you prefer a stronger tuna flavor, chunk light will work, but it will change the dish’s taste.
I tested white whole wheat and found it altered the sauce’s flavor. For the creamed sauce, use all-purpose flour. To boost nutrition, choose whole-grain bread for serving instead of changing the flour in the sauce.
This recipe is a bit old-fashioned, but it’s the one I turn to when I want simple, soul-soothing food. I hope it becomes a go-to comfort dish for you, too.
I hope it brings you warmth and comfort whenever you need it.
~ by Shelley
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Creamed Tuna on Toast
Ingredients
- 2 tablespoons butter
- ⅓ cup all-purpose flour
- ½ teaspoon kosher salt
- 1¼ cups nonfat milk (or milk of choice)
- 1 (6.4-ounce) pouch albacore white tuna in water
- optional: ¼ cup frozen peas (thawed)
- 4 slices whole-grain toast
- optional for serving: sliced tomato, hard-boiled egg, or minced parsley
Instructions
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* NOTE: Have everything measured and ready at the stove, because this recipe moves quickly.
Melt butter in a medium saucepan over low heat.
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Sprinkle in flour and salt and cook for 3 minutes, stirring frequently to prevent browning. The flour will clump and then break into smaller crumbs.
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Add a few tablespoons of milk and whisk vigorously until smooth. Add the remaining milk in two more additions, whisking until smooth after each pour.
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Turn heat to high and whisk continuously until the sauce begins to thicken, about 1–2 minutes. Watch closely — it thickens quickly once it starts to boil.
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When the sauce is just starting to thicken, reduce heat to low and stir in the tuna and peas (if using). Cook 30–60 seconds to warm through. If the sauce becomes too thick, whisk in 1–2 tablespoons of milk at a time until it reaches your desired consistency.
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Serve immediately over toasted bread. Top with tomato slices, halved hard-boiled egg, or minced parsley if desired.
Notes
Optional additions: Peas can be added (about 1/4 cup thawed) but change the texture and flavor. Tomato slices or a halved hard-boiled egg are pleasant alternatives. These are optional — the classic version is wonderful on its own.
Make-ahead: The sauce reheats beautifully. Microwave or warm gently on the stovetop, thinning with a little milk if needed. Freeze in portions for easy meals later.
Nutrition
(Nutrition does not include optional peas, tomatoes, eggs, or parsley.)
* Nutrition information is an estimate and will vary by ingredients and portion sizes. Consult a professional for specific dietary needs.