Drain the liquor from the can of tuna fish and make up to
Melt the butter in a small saucepan and stir in the flour. Cook gently for a few minutes then gradually stir in the flavoured milk, beating well to get a smooth sauce. Bring up to the boil and cook for 1–2 minutes, then draw off the heat.
Tip the tuna fish into a bowl and mash well with a fork. Add the prepared sauce, the cream and lemon juice and beat very thoroughly to mix. Check seasoning with salt and pepper. Spoon into a small dish and leave in a cool place to firm up. Serve with hot thinly sliced toast and butter.