Basic Creamed Tuna with Variations

This is the kind of recipe your grandmother clipped from a magazine and tucked into her recipe box. And honestly? It still holds up.

Canned tuna gets folded into a rich bechamel sauce seasoned with a splash of sherry and mixed herbs. That’s your base. Simple, creamy, and ready in minutes.

From there, you’ve got three completely different meals waiting to happen, each one cozier than the last.

Variations

• Creamed tuna and eggplant: Slice eggplant thick, dip in egg and cracker crumbs, fry in bacon fat until crisp, and use as a bed for the creamed tuna. Top with dill, chives, or chopped olives.
• Hot tuna tarts: Fill warm tart shells with creamed tuna mixed with cooked peas and finely chopped carrots. Tastes like tuna pot pie without the fuss.
• Tuna shortcake: Spoon creamed tuna over split, buttered biscuits or crescents. A handful of chopped walnuts stirred in adds an unexpected crunch.

Kitchen Tips

• Use a well-seasoned bechamel as your base. A bland white sauce makes bland creamed tuna. Season it properly with salt, white pepper, and that splash of sherry.
• Drain the canned tuna well and flake it with a fork before folding it into the sauce. Big chunks break apart unevenly.
• The eggplant variation is the showstopper of the three. Frying in bacon fat gives it a savory depth that pairs beautifully with the creamy tuna.