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Toasted bread topped with creamed tuna.
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Creamed Tuna on Toast

This cozy, budget-friendly meal is straight from Grandma’s kitchen. A creamy béchamel sauce with tender chunks of Albacore tuna, spooned over buttery toast and finished with a sprinkle of fresh herbs. Simple, nostalgic, and still just as comforting as ever.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: brunch, dinner, lunch
Cuisine: American
Keyword: creamed tuna on toast
Servings: 4 servings
Author: Dahn Boquist

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.
    Whisking flour into melted butter on a skillet.
  • Gradually whisk in the milk whisking until the mixture thickens, about 3-5 minutes.
    Whisking milk into the butter and flour mixture.
  • Add the salt, pepper and onion powder, whisking to combine.
    Whisking the roux in a skillet.
  • 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.
    Adding tuna to the creamy mixture in the skillet.

To Serve:

  • Place a slice of buttered toast on each of 4 plates and spoon the creamed tuna on top. Garnish with chopped chives.
    Spooning creamed tuna on a piece of toast.

Notes

Bread Options: Classic white sandwich bread keeps it old-school, but sourdough, whole wheat, or even English muffins work just as well. Use whatever you have on hand, or whatever needs to be used up.
Add-Ins: Stir in a handful of green peas, diced pimentos, sautéed mushrooms, or chopped hard-boiled eggs for extra flavor and texture. Grandma’s version often had peas and pimentos, but you can make it your own.
Nutrition Note: This recipe is based on water-packed tuna, which has fewer calories compared to oil-packed.
Refrigerate: Store any leftover creamed tuna in an airtight container for up to 3 days. Keep the toast separate for best texture. I don't recommend freezing the tuna gravy.
Reheat: Warm gently on the stovetop over low heat, adding a splash of milk if it’s too thick. Toast fresh bread for serving.

Nutrition

Serving: 1 serving | Calories: 238kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 536mg | Potassium: 182mg | Fiber: 1g | Sugar: 6g | Vitamin A: 564IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 1mg
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