Tuesday, November 6, 2012

Cheesy Tuna ala King on Toast

Cheesy Tuna ala King on Toast

Mom made, creamed tuna on toast, occasionally. It was a fairly popular dish, back in the 60's, but fell out of favor, I guess. It was pretty good, but needed a little work.
In my house, it evolved, an alfredo-like sauce, with vegetables, like 'chicken ala king', another popular dish, from the 60's. I love it on toast, but it's great on biscuits, or served with noodles too.

1Tbl. oil
1 red bell pepper-diced
8oz. fresh mushrooms -chopped
2ribs celery-chopped
1 onion-diced
2tsp. minced garlic
1 can evaporated milk
4 cans of tuna-drained
1tsp. cornstarch
1/2 cup processed cheese (like velveeta) cubed
1/4cup grated Parmesan cheese
can of sweet peas- drained

Heat the oil, in a 3quart pan. Add the bell pepper, mushrooms, celery, onion, and garlic. Cook until the vegetables are tender.
Add everything, except the peas to the pan, and bring to a boil, stirring.
Add the peas, and allow to cook until it thickens, somewhat.
Serve on toast points.

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