It’s odd — when I see sun coming in the window such as in this advertisement, it makes me think of morning. And so I’d assume that this mid-century housewife is serving pancakes, or bacon and eggs, or something breakfasty to her super-excited spouse here.
But she’s apparently serving him some…
1/2 cup Carnation Evaporated Milk, diluted with 1/2 cup water
1 tabsp. butter
1 tbsp. flour
1/4 tsp. salt
1 cup (7-oz. can) tuna
Melt butter in a saucepan over medium heat. Stir in flour and salt; cook 1 minute; remove from heat and add 1/4 cup milk; blend carefully until smooth. Add remaining milk and return to heat, stirring constantly until sauce thickens. Add tuna and serve immediately over toast slices or browned noodles. Garnish with pimiento or sliced olives, if desired. Makes 4 to 6 servings.
At least it’s simple. Two cans, butter, and flour.
Remember the roux failure of Chicken Hallite? We’re using a frying pan.
And this roux is working.
It actually could have been a little bit hotter, I think, because it took a bit of time to really thicken after I added the milk; I’ve made some sauces in the past that tightened up right away. That reluctance to thicken led me to avoid adding the additional water the recipe called for (equal to the volume of evaporated milk) — I didn’t think the sauce would be able to handle it.
Whether it’s the frying pan or the lack of extra liquid, it did get nice and thick.
We’ve got the “creamy,” so let’s get crazy and toss some tuna in there. Whee!
Finally, we browned some noodles. Having no idea what this would entail, exactly, we just fried the cooked pasta in some butter. It got kinda brown I guess?
And with some sliced olives on top, we’re ready to eat.
I liked this. The main reason I did like it, of course, was because I added more salt and some dill (after tasting the recipe-generated version and going “ghack, that is bland”), which the recipe didn’t call for. AND, I added only half as much liquid (no extra water). So, even though I started this paragraph intending to proclaim how delicious creamed tuna is, I’m starting to realize that it isn’t Carnation’s fault that this was delicious. I had to tweak it twice, which is a lot for such a simple recipe. I guess it’s an ambivalent result: I make delicious Creamed Tuna, but Carnation makes “meh” Creamed Tuna… at least it was “Quick’n Easy,” though!
(PS: the olives were better than just decoration, they added a nice zing to the dish and complemented the creamed fish well! Don’t leave ’em out!)
I got this from Hey, My Mom Used To Make That, and even though my mom couldn’t have successfully made a roux, she would have loved this dish. TUNA, y’all.