This was one of my grama's standby recipes when I was a little girl and is her version of SOS ('Stuff on a Shingle' but she used a different word for 'stuff' - tee hee). And before anyone thinks that it's offensive using grama's recipe title, please note that she lived in a trailer park and had a sense of humor. I simply must recommend good old fashioned 'Wonder Bread' for this recipe - LOL.
Melt butter in pan over medium heat, whisk in flour to make the roux, whisk in milk a little at a time and continue stirring until sauce thickens.
Bring to a boil, add tuna and peas and cook until heated through, gently stirring occasionally.
Spoon evenly over each slice of toast, season with salt and pepper and serve.
If your sauce becomes too thick, simply add a wee bit more milk. If sauce is not thick enough, add about a half teaspoon of cornstarch.
By Deeli from Richland, WA
Blend all ingredients well. Use olives to taste. This makes a great spread for sandwiches or crackers. You can also use black olives if you prefer the taste or pickle relish (well-drained) for a more traditional tuna salad flavor.
Mix first four ingredients. Spread on bun halves. Top with a tomato slice. Mix miracle whip & grated cheese. Spread on top. Broil until cheese is melted.
Recipe for Elegant Tuna Shepherd's Pie. Combine the tuna, peas, carrots, mushroom pieces, soup and milk and mix well. Beat the onion into the mashed potatoes.
Blend soup and milk in a pan. Add drained canned fish, lemon juice, green pepper, and onion. Heat thoroughly. Hollow out centers of rolls leaving the bottom and the sides about 1/2 inch thick.
Combine tuna and soup and heat. Mix with noodles and top the potatoes with the mixture. Yum!
In a saucepan, bring water and butter to a boil. Stir in vermicelli with contents of seasoning packets, artichokes, tuna, peas, oil, vinegar and garlic.
Soften cheese and mix with remaining ingredients. May be served as a spread for crackers, on lettuce leaves or as a sandwich filling.
In large skillet, heat oil over medium heat, cook onion for 3 minutes, add garlic, celery and 3/4 cup of the green pepper, cook, stirring often, for 5 minutes. Drain chick-peas, reserving 1/4 cup of the liquid.
Drain and flake tuna. Soften gelatin in water in small saucepan. Set pan over hot water until gelatin melts (doesn't take long). Stir in mayonnaise and salad dressing. Mix well until smooth.
Mix soup, can of water, tuna and minced onion; place in flat baking dish. Make up 2 cups of biscuit mix as you would for baking them.
Pre-heat oven to 220 degrees C (430 degrees F or thereabouts). Dice the capsicum. Heat oil in a pan and capsicum, stir for 1-2 minutes.
In large bowl, stir together first 3 ingredients until smooth. Add remaining ingredients. Toss to coat well. Cover. Chill.
Pour over the ingredients. Cook at 425 degrees F for 15 minutes, then turn down to 350 degrees F and finish cooking for 35 more minutes.
Cut potatoes in half and scoop out meat. Combine potatoes with remaining ingredients except cheese in bowl, mixing well. Spoon into potato shells. Top each potato with cheese slices. Bake at 350 degrees for 15 minutes or until cheese melts.
Melt butter in 3 qt. Dutch oven. Add scallions and rice. Cook until rice is golden brown, stirring frequently. Stir in broth. Bring to a boil. Bake, covered, at 375 degrees F for 45 minutes.
Mix the tuna fish and Miracle Whip. Put a heaping tablespoon of the mixture on each muffin half. Top with a slice of cheddar cheese.
