Quick and Easy Creamed Tuna With Peas

creamed tuna with rice and peas
Diana Rattray
Prep: 4 mins
Cook: 7 mins
Total: 11 mins
Servings: 3 servings
Yield: 3 cups
Nutrition Facts (per serving)
357 Calories
19g Fat
24g Carbs
23g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 357
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 55%
Cholesterol 73mg 24%
Sodium 681mg 30%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Total Sugars 11g
Protein 23g
Vitamin C 5mg 26%
Calcium 231mg 18%
Iron 2mg 11%
Potassium 457mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Although a Great Depression recipe, creamed tuna is pure comfort food; canned tuna and cooked peas are mixed with a homemade white sauce, creating a luscious texture and rich flavor. This is a great recipe when your cupboards are nearly bare as it calls for just a few ingredients you probably have in stock: canned tuna, frozen peas, butter, flour, and milk. You don't need to use an expensive tuna, but try to avoid the cheapest versions as they are often mushy and fishy tasting.

The creamy tuna mixture is fabulous on top of split buttered biscuits or toast points, or served in baked puff pastry shells. It's great spooned over rice or noodles as well. And the best part is it only takes 10 to 15 minutes to prep and cook and makes a fantastic lunch or dinner dish. 


  • 1/4 cup (4 tablespoons) unsalted butter

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 cups milk

  • 1 (7-ounce) can tuna, drained

  • 1/2 to 1 cup frozen peas, cooked

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan, melt the butter over medium-low heat; blend in the flour, salt, and pepper. Stir and cook for about 2 minutes, or until smooth and bubbly.

  3. Slowly pour in the milk while stirring constantly. Continue cooking, stirring constantly, until the mixture thickens and begins to bubble.

  4. Add the drained tuna and cooked peas. Continue heating and stirring until hot.

  5. Serve the creamed tuna over toast, biscuits, or rice.

Recipe Variations

  • Add about 1/2 cup of mild shredded cheddar cheese or about 1/4 cup of grated fresh Parmesan cheese to the sauce. Cook until the cheese has melted and then add the tuna.
  • Garnish the creamed tuna with fresh chopped parsley, chives, or some shredded or grated Parmesan cheese.
  • Add a few tablespoons of drained diced pimientos along with the tuna and vegetables.
  • Add about 1/4 to 1/2 cup of sautéed sliced mushrooms or drained canned mushrooms.
  • Instead of plain frozen peas, use a combination of peas and carrots.
  • If you aren't a fan of peas, use frozen steamed carrots, corn, or green beans. 
  • Add 1 tablespoon of dry sherry to the sauce.
  • Shrimp Wiggle: Instead of tuna, make the dish with about 1 cup of peeled and cooked salad shrimp or chopped larger shrimp.

Making Perfect Toast Points

Although you can simply place some bread in the toaster, taking a little time and using a bit of technique will result in something far more delicious. Heat the broiler and arrange 6 slices of good quality white bread on a large parchment paper- or foil-lined baking sheet. Melt 2 tablespoons of butter and brush over the bread slices. Sprinkle lightly with salt and pepper. Broil, butter-side up, for about 1 1/2 minutes. Flip and broil the other side for another 1 1/2 minutes, or until browned. When the toast is cool, trim the crusts and slice each piece into 2 triangles or 2 rectangles.