Basic Creamed Tuna with Variations

• 1 can tuna flaked
• 2 cups bechamel (white) sauce
• 1 x sherry to season
• 1 x mixed herbs to taste

1. Creamed Tuna and Eggplant:
2. Peel a medium sized eggplant and cut in 1/2 in slices.
3. Dip in slightly beaten egg, and then in cracker crumbs.
4. Saute in hot bacon fat on both sides about 8 minutes.
5. Serve as a bed for creamed tuna.
6. Sprinkle with dill, chives or chopped ripe olives.
7. Hot Tuna Tarts:
8. Make a simple tart shell and while still warm, fill with creamed tuna, season as you wish.
9. You can add 1/4 cup cooked English peas and 1/2 cup cooked carrots, finely chopped to creamed tuna before adding to tart shell.
10. Taste like Tuna pot pie!
11. Tuna Shortcake:
12. Cover split, buttered biscuits or crescent with creamed tuna.
13. I add finely chopped walnuts to this, about 1/4 cup.

tuna flaked, bechamel, sherry, mixed herbs

Taken from recipeland.com/recipe/v/basic-creamed-tuna-variations-45864 (may not work)