Creamed Tuna or Salmon

Preparation info

  • Difficulty


  • Two to four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • tablespoons butter
  • tablespoons flour
  • 3 tablespoons chopped onion
  • ¾ cup milk
  • ¼ cup heavy cream
  • Salt and freshly ground pepper to taste
  • 2 seven-ounce cans solid-pack tuna or salmon


  1. Heat the butter in a 3- or 4-cup saucepan and add the onion. Cook, stirring with a wire whisk, until the onion is wilted. Do not brown the onion.

  2. Sprinkle the onion with the flour and continue cooking and stirring briefly until blended. Add the milk gradually, stirring with the whisk. When blended and smooth add the cream and stir. When thickened and smooth add salt and pepper to taste. Simmer for 3 minutes, stirring occasionally.

  3. Drain the cans of tuna or salmon and empty the fish into a mixing bowl. Flake with a fork but leave bite-sized chunks. Add the chunks to the sauce. Heat thoroughly. Serve on toast, if desired, or with rice.


Cook ½ cup finely minced celery and 2 tablespoons finely minced green pepper with 1 tablespoon butter in a small skillet. Cook just until celery is crisp-tender. Add this to the above sauce along with the tuna.