This is a recipe I used to make all the time in college. Creamed Tune and Peas has been around since the great depression. I can see why. It is cheap to make, filling and perfect for a rainy day. Traditionally it is served over toast. I like it with a baked potato.
1/4 cup butter
1/4 cup flour
2 cups milk, warmed
2 tsp chicken bullion
Salt and Pepper
1 large can tuna
2 cups frozen peas, thawed
In a saucepan melt the butter over medium heat. Stir in flour until combined and smooth. Whisking constantly, slowly add the milk in a steady stream. Continue to whisk until there are no more lumps. Cook until the sauce starts to thicken slightly. Remove from heat.
Season sauce with the bullion and salt and pepper. Add the tuna and peas. Serve over a slice of toast.
Serve over biscuits, potatoes, rice or noodles
Add shredded Parmesan or cheddar cheese to the sauce
Add chopped cooked carrots and/or onion