What’s most exciting to me about this week’s recipe is the advertisement — more specifically, the serving platter. See that fish in the middle with an olive in its mouth?
CREAMED TUNA CRUMBLES
Incidentally … a budget-extender!
3 tablespoons butter
3 tablespoons flour
1 2/3 cups (1 tall can) Carnation Milk
1/3 cup water
1/2 teaspoon salt
2 tablespoons chopped green pepper
1 tablespoon grated lemon rind
1 7-oz. can tuna fish, drained and flaked
3 hard-cooked eggs, sliced
6 noodle nests or 6 slices toast
Melt butter in saucepan, add flour and stir until smooth. Add Carnation Milk and water gradually. Cook until thickened, stirring constantly. Stir in salt, green pepper, lemon rind, tuna fish, and hard-cooked eggs, and heat through. Serve in noodle nests or on toast. Garnish with a dash of paprika and sprig of parsley. Serves 6.
That’s one of my biggest deficits as a retro recipe blogger.
I’ve developed the cooking skills to (usually) follow the steps they describe. That was relatively easy (although it’s been years in the making at this point).
But that kitschy serving platters, specifically designed to hold multiple creamed tuna noodle baskets surrounding a ceramic fish, complete with olive?
I don’t have that. I have all of two vintage serving platters, and they’re mundane patterns.
Oh well. We’re really about the food, anyway…
We didn’t have any parsley on hand (the garden is still in progress!) but a generous sprinkle of paprika helped make the plate look prettier.
Creamed tuna (or creamed chicken) is never a particularly fancy meal, although it is satisfying and filling. Universal opinion was that the noodles (with the cream sauce) were more interesting than the tuna part, and all the kids wanted seconds of pasta while declining more creamed tuna. It was barely worth the trouble… especially without that serving plate!
The recipe was shared by Tasty Nostalgia on Tumblr.