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Creamed Tuna & Peas/English Muffins




Source of Recipe


Penny


List of Ingredients




2 tablespoons Olive oil
3 tablespoons All-purpose flour
1/8 teaspoon Salt -- optional
1 dash White pepper to taste
1 Bay leaf
2 cups Skim milk
1 teaspoon Dry sherry -- optional
10 ounces Frozen peas -- 1 package
12 1/2 ounces Tuna, canned -- water packed drained and rinsed
4 Whole-grained English Muffins -- split and lightly
toasted





Recipe



In a small saucepan, heat oil over medium heat. Add flour, salt, pepper and
bay leaf, stirring constantly, 1 minute. Gradually add milk and sherry,
stirring constantly, until mixture thickens, 2 to 3 minutes.

Remove from heat and discard bay leaf.

Meanwhile, cook peas half as long as stated on the package; drain. Flake
tuna with a fork. Add peas and tuna to sauce and mix well. Heat thoroughly.
Place 3/4 cup mixture over each split English muffin and serve immediately.
Yield: 4 servings.