Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 2 tablespoons all-purpose flour

  3. 2 cups whole milk

  4. 1 teaspoon kosher salt

  5. 1/2 teaspoon ground pepper , less if you prefer less spice

  6. 1 -2 tablespoon of chopped fresh herbs , such as chives or 1 -2 tablespoon parsley

  7. 2 (6 ounce) cans tuna , drained (I prefer albacore solid packed in water)

  8. 1 1/2 cups frozen peas

  9. 8 ounces wide egg noodles, cooked

Instructions Jump to Ingredients ↑

  1. Cook the egg noodles.

  2. During the last few minutes add the frozen peas to the simmering noodles; then drain.

  3. Meanwhile, melt the butter in a medium saucepan over medium heat.

  4. Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).

  5. Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.

  6. Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.

  7. When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.

  8. Break up the solid tuna chunks with a fork and mix throughout the sauce.

  9. Add the salt, pepper, and any seasonings or herbs.

  10. Pour the tuna sauce over the noodles and peas, and serve. ?


Send feedback