Tuna On Shingle TOS
From chefjeb 18 years ago
- 5 minutes to make
- Serves 3
This is super easy and makes a great breakfast, light lunch or supper. A country-style toasted bread makes this dish.
Ingredients
- 1 foil pack (7 oz) tuna (see note about salmon) shopping list
- 1/3 cup diced bell peppers, any color shopping list
- 1/4 tsp black pepper shopping list
- 1/4 tsp granulated garlic shopping list
- 1 can cream of celery soup shopping list
- 3 tbs (approximate) milk shopping list
How to make it
- Saute bell peppers until wilted
- Add undiluted soup
- Season with pepper and garlic
- Fold tuna into soup mixture being careful not to break too much
- add 2 or 3 tbs milk or more to achieve creamy consistency
- Heat to simmer
- Serve over toast of your choice
- Note: Canned tuna can be used, but it will probably not require as much milk due to its moisture.
- Note: This can also be done with leftover salmon
The Rating
Reviewed by 9 people-
I saw this earlier in the week and printed it. Came home last night dead-dog tired and fixed it. It's fantastic. It's nice with a simple garden salad and iced tea. Tasty doesn't have to be time-consuming. Thanks!
chefkimmie
in Jackson loved it
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this looks good will try it.
momo_55grandma
in Mountianview loved it
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Great recioe idea
chef2
in Las Vegas loved it
Reviews & Comments 7
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