This is a recipe intended to highlight some our local favorite partners and while substitutions might be simple, for the best flavor, please step out and support these fabulous businesses: Ridgeline Spice Co & Furrow and Fly. In case you hadn’t heard, La Cuisine, our sister store also stocks the Ridgeline Spice products!
Reminiscent of a simple meal from my childhood, I was low on time (or maybe it was energy), yet wanted a tasty meal at home rather than taking the time to go out. Let’s be honest, Furrow & Fly English muffins are the best there is and I had a spare package in the freezer! To increase the nutritional value, I designed this recipe with more veggies than a typical creamed tuna might have. I hope you enjoy it as much as we do…
- 1/4 cup chopped sweet onion
- 1/2 cup sliced mushrooms
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 lg. can tuna, well drained
- 1 cup frozen sweet peas
- 1 tsp Sweet Bell Pepper Ridgeline Spice
- 1/2 tsp garlic pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 4 Furrow & Fly English muffins
- 4 Cheese slices, provolone or swiss
- Over medium heat, melt butter in a large saucepan. Add onion and mushrooms, saute until tender.
- Whisk in flour. When combined, slowly whisk in milk.
- Lightly boil until thickened.
- Add tuna, peas and spices. Reduce heat and simmer for 5 minutes.
- Toast English muffins. Top muffins with a cheese slice when hot. If you want the cheese melted further, slip into a hot oven for 2-3 minutes.
- Using a ladel, top the English muffins with the creamy tuna. Serve alongside a generous green salad.
Copyright © 2021 Montana Mountain Maven / Tina R. Cusker. All rights reserved.