Simmer on low for 20 minutes.
Serve on toast.
Blend soup and milk in saucepan until smooth.
Add tuna and heat thoroughly.
While heating prepare 8 slices toast.
Spoon mixture on toast and enjoy!
Boil eggs.
Crack and smash eggs.
Melt butter, add flour. Stir until thickens.
Add milk, stir.
Add tuna.
Add the eggs. Stir until thickens.
Put on toast.
Mix butter, flour,
pepper
and milk.
Cook over medium heat until thickened.
Add tuna, stir and spoon onto toast.
Open soup; put in large pan.
Open peas and tuna and add to soup.
Add salt, pepper, butter, Miracle Whip and milk.
Stir well.
Heat thoroughly until hot and creamy.
Serve over toast.
Heat oven to 200 degrees.
Combine cornstarch with water in glass and stir.
Make toast and butter. Place in oven to keep warm.
Drain tuna and place in large skillet, with fork break apart.
Pour milk over tuna, and add salt and pepper.
Heat on medium high then add cornstarch mixture slowly, stirring constantly until thickened.
Serve over toast.
Make cream of mushroom soup according to the directions on the can.
Stir in canned tuna and egg slices. Heat thoroughly. Meanwhile, toast bread slices.
Spoon tuna mixture over slices of whole wheat toast. Serve.
In a large saute pan over medium high heat, melt butter and add flour to make a roux.
Lower heat and slowly add milk whisking constantly, to desired consistency.
Add peas, tuna, salt, pepper, pepper flakes, lemon, stir until mixed and creamy.
Add cream cheese, stir until melted.
Add sliced eggs, gently fold into mixture and then reduce heat to simmer.
Make buttered toast. Put two pieces of toast on each plate, and ladle tuna mixture on top.
Take flour or cornstarch and about 1 tablespoon of milk and mix together to make a creamy paste.
Set aside.
Bring milk, onion flakes, celery flakes, salt and pepper to a boil.
Add paste to make a gravy.
Drain tuna.
When gravy begins to thicken, add tuna and margarine.
Pour over toast.
Melt butter over low heat.
Blend in flour and seasoning. Cook, stirring, until mixture is smooth and bubbly.
Slowly add broth and cook for about 10 minutes, until thickened.
Stir in lemon juice and nutmeg.
Mix sauce with parsley and banana slices. Season with salt and pepper.
Lightly toast bread.
Spread tuna on toast.
Cover with sauce; top with grated cheese.
Brown in a 350\u00b0 oven for 8 to 10 minutes, or until heated through and cheese melts.
Serves 4.
Heat soup and add tuna fish (break up the tuna).
Spoon onto toast.
Spoon a small amount of egg on top.
Thaw frozen peas in a collendar.
Melt the margarine in a saucepan.
Add the flour and blend.
Add the milk, stirring constantly to prevent clumping and stir until creamy.
Add the tuna, peas, salt and pepper and warm through.
As the tuna is warming, toast bread.
After toasted, cut in triangles and spoon tuna mixture over the toast.
Layer first 4 ingredients in order (tuna on toast, with the onion over tuna and the eggs over onion).
Mix the soup, milk, parsley and lemon juice together.
Pour over sandwiches and broil 5 to 10 minutes.
Makes 4 sandwiches.
In a medium saucepan melt butter, stir in flour and spices until mixture is thick creamy paste. Slowly stir in milk being careful to constantly stir to prevent lumping. Add cheese. Add tuna after cheese has melted into mixture. Simmer over low heat for ten minutes.
Toast bread, then pour over layer of creamed tuna -- Enjoy.
In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened.
Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.
Mash tuna, cheese and horseradish together and spread on toast.
Top with lettuce.
Slowly add milk to the soup in a 3-quart saucepan.
When creamy, add tuna, peas and chopped eggs.
Serve over buttered toast.
Great for a lunch or quick supper.
Melt butter in skillet.
Saute onion and celery.
Add tuna, Cheddar cheese, milk, salt, pepper and garlic.
Simmer until well mixed, about 15 minutes.
Serve over toast.
Makes 4 servings.
melt the butter in a sauce pan.
stir in flour.
add milk, tuna, seasonings.
stir until this thickens. It should pour generously over toast. Add more milk to reach that consistency.
Combine the soups in a skillet with milk and stir until you have the right consistency of a gravy while heating up. You do need to stir this while its heating up, just like a gravy. You might need a little more milk.
Stir in the drained peas and tuna.
Add the spices to your tastes and shake in a few shakes of hot sauce.
Serve over pieces of toast.