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mom's creamed tuna

(1 rating)
sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

Mom's creamed tuna on toast was her go-to meal on a busy day. Boil a couple of eggs, open a few cans, toast some bread and, "Viola!" dinner is served. To me, it's comfort food that I enjoy to this day. I think of Mom every time I make it.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For mom's creamed tuna

  • 2 can
    tuna, drained (3 oz. cans)
  • 1 can
    condensed cream of celery soup
  • 1/3 to 1/2 can
    whole milk (1/3-1/2 soup can)
  • 2 lg
    hard boiled eggs, peeled
  • 1/2 Tbsp
    minced parsley or chives for garnish (optional)
  • SERVE OVER:
  • toasted white or whole wheat bread
  • toasted english muffins
  • cooked & buttered noodles
  • cooked rice

How To Make mom's creamed tuna

  • 1
    In a medium saucepan or skillet, over medium heat, stir together soup and milk; heat until it simmers. (Density of condensed soups vary; add the amount of milk that seems appropriate.)
  • 2
    Add tuna, stirring gently to combine; continue heating until mixture is simmering hot.
  • 3
    Fold chopped eggs into tuna mixture; continue heating for about 20 to 30 seconds, enough to heat the egg.
  • 4
    Remove from heat; serve hot over toast, English muffins, noodle or rice. Garnish as desired. Store leftover creamed tuna in airtight container in refrigerator. Reheat on stovetop or in microwave.
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