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Creamed tuna on toast isn’t trying to impress anyone. It just shows up creamy, hot, and ready to fix your day. Cheap, fast, and weirdly satisfying. What more do you need?
Our tuna pasta casserole brings the same cozy vibes, oven-style.
Here’s Why This Creamed Tuna on Toast Recipe Works
No canned soup required: A quick stovetop béchamel gives you better flavor and full control.
Pantry-friendly: Everything in this recipe is probably already in your kitchen.
Budget comfort food: This old-fashioned creamed tuna on toast is cheap, filling, and cozy. A stovetop tuna dinner like Grandma made.
Customizable: Add peas, pimentos, or swap the bread. This base takes whatever you throw at it.
Zero mayo: If cold, gloppy tuna salad isn’t your thing, this warm, creamy version is the fix. Or keep it chill with our tuna stuffed tomatoes, also mayo-free
Recipe Tips
Whisk the roux thoroughly: Let the butter and flour bubble for a full minute to cook out any raw flour taste.
Warm the milk slightly: Cold milk can seize the roux. Room temp or warm milk helps it stay smooth.
Break up the tuna: Flake it with a fork before adding so it blends evenly into the sauce.
Use good bread: Plain white bread is classic, but sturdy sourdough or whole wheat won’t get soggy as fast.
Don’t skip the buttered toast: That extra layer of fat adds flavor and keeps the bread from turning to mush.
Tuna Fish on Toast
Creamed tuna gravy on toast is the kind of no-nonsense meal that still holds its own. It’s fast, filling, and full of cozy flavor. Proof that you don’t need a lot of ingredients to make something worth eating.
Craving more creamy classics? Check out my turkey tetrazzini, same comfort, different meat.
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Creamed Tuna on Toast
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Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- 1 (5 ounce) can canned tuna, drained
- 4 slices white bread, toasted
- 2 tablespoons butter
- 2 tablespoons fresh chopped chives, or parsley
Instructions
For the Béchamel Sauce:
- Melt the butter in a medium skillet over medium heat, then whisk in the flour and cook for about 1 minute, until the roux is smooth and bubbling.
- Gradually whisk in the milk whisking until the mixture thickens, about 3-5 minutes.
- Add the salt, pepper and onion powder, whisking to combine.
- Stir in the tuna, breaking it up with a fork and stirring gently until fully distributed in the sauce. Reduce the heat to low and simmer the sauce while toasting the bread.
To Serve:
- Place a slice of buttered toast on each of 4 plates and spoon the creamed tuna on top. Garnish with chopped chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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