- 1 (8oz) can tuna, drained
- 1 small onion
- 3 pimento peppers
- 2 cloves garlic
- 1 – 2 chive blades, thinly sliced
- 1 sprig celery
- Black pepper
- 2 oz butter
- 2 tbsp flour
- 1 ½ cups milk
Dice onion, garlic, chive and celery.
Heat butter in saucepan over medium heat. Add the diced seasonings. Sauté in butter for 2 minutes.
Add the flour and mix with a wooden spoon. Mixture will come together like a paste, which is a roux.
Add the milk and stir continuously until the mixture begins to thicken.
Add the tuna and the corn and mix together. Season with a little salt and black pepper. Taste and adjust seasonings if necessary.
Reduce heat and let simmer for a few more minutes. Do not let boil. Serve with rice or pasta.