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Tangy Tuna

Tangy Tuna


3 tbsps. butter or margarine
3 tbsps. flour
1 3/4 cups milk
1/2 tsp. worchestshire sauce
1/2 tsp. salt
1/8 tsp. pepper
2/3 cup grated parmesan cheese
2 - 7 oz. cans tuna, drained


  1. Melt butter in saucepan. Stir in flour until well blended. Add milk, worchestshire sauce, salt, and pepper. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Cook 1 more minute. Stir in cheese. Cook over low heat until cheese melts (about 1 minute).
  2. Break up tuna leaving some bite size pieces. Add tuna to cheese sauce and cook over low heat until thoroughly heated (about 1 minute).

Tangy Tuna
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon