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CREAMED TUNA FISH.
Combining canned tuna fish with a cream sauce and serving it over toast makes a dish that is both delicate and palatable one that will prove very satisfactory when something to take the place of meat in a light meal is desired.
3 Tb. butter, 3 Tb. flour, 1/2 tsp. salt, 1/8 tsp. pepper, 1/8 tsp. paprika, 1-1/2 c. hot milk, 1-1/2 c. tuna fish, 1 egg
Melt the butter in a saucepan and add the flour, salt, pepper, and paprika. Stir well, pour in the milk, and when this has thickened add the tuna fish. Allow this to heat thoroughly in the sauce. Just before serving, add the slightly beaten egg and cook until this has thickened. Pour over toast and serve. Sufficient to Serve Six.
TUNA SALAD -1
1 can tunny (or tuna) fish, 1 cupful shredded cabbage or sliced celery
Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing. Arrange on lettuce and garnish as desired. If Cream Dressing is used with tuna, the oil drained from the tuna may be used for the fat of Cream Dressing. The tuna may be marinated before adding the other ingredients. When this is done, the salad dressing may be omitted. Tuna contains so much fat that it is not well to add more oil after marinating.
TUNA SALAD -2
A salad that is both attractive and appetising can be made by using tuna fish as a foundation. This fish, which is grayish white in colour, can be obtained in cans like salmon. As it is not high in price, it gives the housewife another opportunity to provide her family with an inexpensive protein dish.
1 c. tuna fish, 1/2 c. diced celery ,1 c. diced cucumber, Salt and pepper, Vinegar, Lettuce, Mayonnaise
Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the celery and cucumber, mix with the fish, and sprinkle with salt and pepper. Dilute some vinegar with water, using half as much water as vinegar, and sprinkle enough of this over the mixture to flavor it slightly. Allow the mixture to stand for about 1/2 hour in a refrigerator or some other cold place and just before serving pour off this liquid. Heap the salad on lettuce leaves, pour a spoonful of mayonnaise over each portion, and serve.
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