Creamed Tuna

Second cousin to creamed chipped beef, this dish from the Midwest is easy and comforting; especially if you had it as a child.
A couple notes: Tuna in packets can be used instead of cans. Try the 11oz size. Do try to use the tuna in oil as the tuna flavor comes through the sauce better. You can brighten the final sauce with a little cheese or lemon juice, although neither are traditional. Also, although traditionally served over toast, try updating by serving over crescent rolls or puff pastry.

Creamed Tuna.

1 Tablespoonful Butter
1 Tablespoonful Flour
1/2 cup cold Milk
2 5-6 ounce cans Tuna in Oil, drained.
Salt and Pepper to taste

In a 2 quart saucepan over med heat, melt the butter and then whisk the flour into the butter. Cook for 1 minute whisking constantly to cook the flour.
Add the Milk and whisk to combine, stirring constantly until the mixture thickens. Reduce heat to a simmer.
Gently stir in the Tuna and the Salt and Pepper and allow to simmer for 3 minutes until completely heated.
Spoon mixture over toast.