Creamed Tuna Over Toast (Elevated)
English
Chapter 2: Catholic School Lunches and Midday Comforts
For generations of Irish-American Catholics, meatless Fridays meant one thing: the humble, often-maligned plate of creamed tuna on toast. Born of Depression-era pragmatism and Friday penance, it was a meal that got the job done. But strip away the sad, gluey memories of the school cafeteria, apply the foundational techniques of a proper, aromatic Irish parsley sauce, and you find something else entirely. Good butter, steeped milk, and high-quality albacore transform a punchline of the past into a deeply comforting, dignified plate of food.
Before you start
Ensure the tuna is thoroughly drained.
Excess water from the can will thin out the carefully constructed roux and dilute the flavor of the sauce.
Use sturdy thick cut bread.
Standard flimsy white sandwich bread will immediately disintegrate under the hot cream sauce. Sourdough or rustic whole wheat holds its structure.
Ingredients
- whole milk2 cups
- yellow onion peeled left intact1/4
- dried bay leaf1
- whole black peppercorns5
- freshly grated nutmeg1 pinch
- water packed albacore tuna2 5-ounce cans
- frozen petite peas1/2 cup
- fresh parsley finely chopped1/4 cup
- high quality Irish butter3 tablespoons
- all purpose flour3 tablespoons
- kosher salt1/2 teaspoon
- freshly ground black pepper1/4 teaspoon
- fresh lemon juice1 teaspoon
- thick cut sourdough or artisan bread4 slices
Method
- 01
Steep the milk with the aromatics to build a flavorful foundation.
In a small saucepan, combine the milk, onion, bay leaf, peppercorns, and nutmeg. Bring to a bare simmer over medium heat, then immediately remove from the heat, cover, and let steep for 15 minutes. Strain and discard the solids, keeping the infused milk warm.
- 02
Prepare your mise en place before starting the roux.
Drain the tuna thoroughly and flake it into large chunks with a fork, taking care not to mash it into a paste. Measure out your peas and chop the parsley so everything is ready when the sauce comes together.
- 03
Cook the butter and flour into a pale blonde roux.
Melt the three tablespoons of butter in a heavy-bottomed skillet over medium heat. Whisk in the flour and cook constantly for about two minutes to eliminate the raw cereal taste, ensuring the mixture bubbles but does not brown.
- 04
Whisk in the warm milk to create a smooth béchamel.
Gradually pour the steeped milk into the roux, whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it gently bubble for a few minutes until the sauce is velvety and thick enough to coat the back of a spoon. Season with the kosher salt and black pepper.
- 05
Fold in the tuna and peas to warm through.
Reduce the heat to low and gently fold the flaked tuna and frozen peas into the sauce. Heat for just a minute or two until the peas are vibrant and tender, then remove from the heat and stir in the fresh parsley and lemon juice.
- 06
Serve the creamed tuna immediately over hot buttered toast points.
Toast the bread until deeply golden, then generously butter each slice to create a barrier against the hot sauce. Cut diagonally into points, arrange on warm plates, and ladle the tuna directly over the center.
Notes
Do not attempt to freeze the leftovers.
The dairy-based emulsion will separate and become grainy when thawed. Store in the refrigerator for up to three days and reheat gently on the stove with a splash of fresh milk to restore the creamy consistency.
Add hard-boiled eggs or pimientos to stretch the meal.
For a classic mid-century variation, fold in chopped hard-boiled eggs alongside the tuna, or add a spoonful of diced sweet pimientos and a splash of dry sherry for an à la king approach.
From The Irish American Table.