The mention of tuna and peas on toast in the presence of either of our sons causes a tirade. I looked up tirade, and the definition fits: a long angry speech, usually of criticism or denunciation. Oh yes, our sons vehemently denounce the making of it.
Apparently, as young boys, they thought it was one of the worst things I served. And it does put them, somewhat, in the same line of thinking as my dad. Dad, a soft spoken, appreciative and true gentleman, after thirty some years of eating my mother’s tuna and peas, politely said “I have never really cared for this very much.” For my dad, that had to mean that he hated it. That was Dad, bless his heart. He likely hadn’t said anything because Mother took such pleasure in making whatever she brought to the table.
So, now you must be wondering why I have posted the recipe? Well, because Ron and I enjoy it. We enjoy it very much. I probably make it once a month, and we nearly lick our plates clean. So, about the possible demerits of this recipe, you have been forewarned. And, no, I will not tell you what our boys say about it. Besides, I believe that they exaggerate – for it is certainly fit for pigs.
| Tuna and Peas on Toast | Print |
- 1 tablespoon butter
- ½ medium onion, diced
- 13 ounces canned tuna, drained
- 3 cups whole milk
- 6 tablespoons flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 - 15 ounces canned peas, drained
- Melt butter on low in 10 inch heavy fry pan.
- Saute onion in butter - on low heat.
- Add tuna, and brown edges of tuna slightly.
- Mix flour in small amount of milk to make loose paste.
- Add rest of milk to tuna mixture, and heat to a low simmer.
- Stir in flour paste to thicken.
- Add salt and pepper.
- Shut off heat and add drained peas.
- Serve on buttered toast.
