This is a wonderful variation of creamed dried chipped beef, or maybe tuna noodle casserole without the noddles. You can pretty this up with puff pastry shells for a ladies lunch, or serve it over toast slices cut in half for family dinner.
Yield: 4 servings
4 frozen puff pastry shells or 4 slices toast, cut in half, for the pastry shells
3 tablespoons butter
1/4 cup finely chopped onion
3 tablespoons all-purpose flour
2 cups milk
2 (6-ounce) cans solid white tuna in spring water, drained and flaked
2 hard-cooked eggs, sliced
1 cup (4 ounces) shredded Swiss cheese
1/2 cup frozen English peas, thawed
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon finely chopped fresh parsley
Bake pastry shells according to package directions,; set aside.
Melt butter in a heavy saucepan over low heat; add onion and cook, stirring constantly, 2 minutes or until onion is tender.
Stir in flour; cook 1 minute, stirring constantly. Gradually add milk, stirring constantly with wire whisk. Cook, stirring constantly, until mixture thickens.
Stir in tuna and next 5 ingredients, and cook, stirring constantly, until cheese melts.
Spoon tuna mixture over pastry shells, or toast, sprinkle with parsley.