Ingredients
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups whole milk
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1 teaspoon kosher salt
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1/2 teaspoon ground pepper, less if you prefer less spice
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2 (6 ounce) cans tuna, drained (I prefer albacore solid packed in water)
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1 1/2 cups frozen peas
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8 ounces wide egg noodles, cooked
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1 -2 tablespoon of chopped fresh herbs, such as chives or 1 -2 tablespoon parsley
Instructions
- Cook the egg noodles.
- During the last few minutes add the frozen peas to the simmering noodles; then drain.
- Meanwhile, melt the butter in a medium saucepan over medium heat.
- Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
- Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
- Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
- When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.
- Break up the solid tuna chunks with a fork and mix throughout the sauce.
- Add the salt, pepper, and any seasonings or herbs.
- Pour the tuna sauce over the noodles and peas, and serve.