This canned tuna sauce was a family staple growing up. There’s just something about excellent canned tuna, stirred into a well seasoned white sauce with peas, celery and some dill. It’s delicious.

We used to eat it over plain white rice - but in order to fancy it up a bit for company, I’m serving this version over cooked orzo. And for even more fun? I’ve gone and thrown in some shaved brussel sprouts for good measure.

Ingredients:

4 Tbsp butter

4 Tbsp flour

2 cups milk

1 cup chicken stock

1 tsp celery salt

1/2 tsp salt

1 Tbsp worcestershire

2 cans albacore tuna (I use wild planet), drained

2 Tbsp minced shallots

1 cup cooked peas

2 cups shaved brussel sprouts

1 1/2 cups chopped celery

1/4 cup green onions, sliced

1 clove garlic, minced

2 Tbsp fresh dill leaves

4 cups cooked orzo

Directions:

In a large stock pot, melt butter over medium heat.

Once butter has melted, turn heat to high, and add in flour 1 Tbsp at a time, whisking the entire time to prevent burning. Continue to whisk another minute or so to cook flour.

Turn heat down to medium. Add in milk and stock, alternating 1/2 cup at a time, whisking to combine between each addition.

Once all liquid has been absorbed, add in celery salt, salt and worcestershire. Whisk to combine.

Add in tuna and the rest of the vegetables and herbs. Stir to combine. Turn heat down to low.

Let cook for five minutes, stirring occasionally.

Serve over warmed, cooked pasta.