1 can tuna — flaked
2 cups medium white sauce
sherry to season herbs and spices to taste
Creamed Tuna and Eggplant: Peel a medium sized eggplant and cut in 1/2 in slices. Dip in slightly beaten egg, and then in cracker crumbs. Saute in hot bacon fat on both sides about 8 minutes. Serve as a bed for creamed tuna. Sprinkle with dill, chives or chopped ripe olives. Hot Tuna Tarts: Make a simple tart shell and while still warm, fill with creamed tuna, season as you wish. 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. Taste like Tuna pot pie!
Tuna Shortcake: Cover split, buttered biscuits or crescent with creamed tuna. I add finely chopped walnuts to this, about 1/4 cup.