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Creamed Tuna or Salmon on Toast

This healthy recipe comes from NDSU Extension Service.


  • 2 Tbsp. margarine, melted
  • 3 Tbsp. flour
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 2 c. low-fat milk or dry milk equivalent
  • 1 carrot, sliced
  • 1 stalk of celery, sliced
  • 1 c. peas
  • 1 (7-oz.) can tuna (or salmon), drained
  • 8 slices bread for toast


Wash and slice carrot and celery. Cook them in a saucepan with 2 c. water until soft. Drain and set aside in a small bowl. In the same saucepan, melt margarine. Add the flour, salt, pepper and stir until it looks like paste. Add the milk and stir while it cooks until the sauce gets thicker. Do not boil. Add the carrots, celery, peas and tuna (or salmon). Stir and cook until the mixture is hot. Make toast and serve the creamed mixture over it. You can also serve it over biscuits or noodles.

Makes 4 servings.

Per serving: 344 calories, 10 grams (g) fat, 42 g carbohydrate and 993 mg sodium.
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