I grew up eating tuna gravy. Most people wanna barf at the thought, but I promise you, it’s soooo good. When I first wanted to make it for my honey he was reluctant to the point of refusal, but I convinced him in the end. Now guess who asks me to make it on Sunday mornings? MM hm. You can make this with canned tuna, I only use white albacore, but my dad, who taught me this recipe could make it out of any tuna, or salmon.. ect.. This time I made it out of leftover tuna from this recipe http://thezenoptimist.com/2013/07/24/tuna-steaks-with-garden-peas-and-onion/
Tuna Gravy and Toast
Tuna (canned or cooked steaks)
5 TBSP butter
7 TBSP flour
2 cups of milk (or more if it gets too thick)
2 -3 TBSP pepper (yes you read that right)
salt to taste
1/2 cup sour cream
Cut up the tuna very small. (If you are using canned tuna drain it first.) Put all the butter and the tuna in a deep skillet and fry it until hot. add the flour. Cook the flour untill it starts to turn a little brown, you wil hardly be able to see it, so just watch the flour that sticks to the skillet. Add 2 cups of COLD milk to the tuna. Whisk untill the flour is well incorporated. If the gravy gets too thick, add some more milk. Add the seasonings. I like a lot of garlic powder, onion powder (which isn’t listed here but I like it) and pepper. The pepper makes the gravy so don’t reduce the amount. When it is done cooking, whisk in the sour cream. You can adapt this gravy to taste however you like it, but this is how I make it.
Serve over thick toasted sourdough slices, or bisquits, or bread you need to use up. Sometimes, we put a fried egg on top.