Tuna on Toast Recipe - Allrecipes.com
Tuna on Toast Recipe
  • READY IN 30 mins

Tuna on Toast

Recipe by  

"Easy, fast, and delicious!"

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  1. Make cream of mushroom soup according to the directions on the can.
  2. Stir in canned tuna and egg slices. Heat thoroughly. Meanwhile, toast bread slices.
  3. Spoon tuna mixture over slices of whole wheat toast. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2006

I love this recipe. I changed it a little. I sauteed onions first and then added the soup, tuna, eggs and I also added green peas. I just added the soup from the can and then added a little milk as needed adn it wasn't too soupy.

 
Most Helpful Critical Review
Dec 31, 2002

Very bland I thought, and runny. Maybe a little less milk and add some more seasonings such as pepper.

 

16 Ratings

Apr 09, 2007

Apart from adding a lot of freshly ground pepper, I made this as written, and it was actually pretty good. I toasted thick slices of baguette, and they didn't get too soggy at all. Not bad. Thanks!

 
Dec 17, 2010

Pretty good! Perfect for a chilly night/day. Easy. I took advice from the other reviews and only added 1/2 the milk and added lots of pepper. After it was dished up, I dashed a little Texas Pete on mine. I does lack a little spice. but other than that it was a hit!

 
Jul 19, 2012

The reason you found it runny was because you are not supposed to add milk. Just put the can of mushroom soup into the pot and add the tuna. Then heat it up real hot and pour it over 2 buttered pieces of toast. One of my quickest favorite meals of all time.

 
Aug 02, 2007

I had to eat this without the egg because of allergies but still thought it was good. My husband ate it with the egg and loved it!

 
Feb 04, 2006

I liked this recipe but tweaked it a bit hence only the 4 stars and not 5. I added about 1 tsp. pepper and 1/2 tsp. creole seasoning for more flavor and 1/3 cup flour to thicken it. I wouldn't suggest preparing the cream of mushroom soup according to label because that is how mine got so thin.

 
May 24, 2005

I made the recipe as stated except I added some pepper. Pretty bland. The presentation was not appetizing. I recommend really toasting the bread good, otherwise it gets soggy, and I also recommend NOT using fat free soup, as you'll need the flavor. I don't think I'll make this again.

 

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Nutrition

  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 994 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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