2 tablespoons butter
1/4 cup Carbalose flour
1/2 cup heavy cream
1/2 cup water
6 ounce can tuna, drained
1/2 teaspoon dry minced onion
Salt and pepper, to taste
4 ounce can mushrooms, drained
1 tablespoon fresh parsley, chopped
1/4 cup frozen peas, optional

Put the cream and water in a measuring cup and heat in the microwave about 30 seconds or just until warm. In a medium saucepan, melt the butter. Whisk in the Carbalose flour until well blended. Whisk in the cream and water; bring to a boil over medium-high heat, whisking constantly. Cook and stir until thickened. Stir in the remaining ingredients except the peas. Season with salt and pepper to taste. Cook on low heat until the onions have softened and everything is hot. Stir in the peas and cook just until they are thawed and hot. Serve over low carb toast, biscuits or Faux Rice (not included in counts).

Makes 4 servings
Do not freeze

With peas:
Per Serving: 217 Calories; 20g Fat; 10g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

Without peas:
Per Serving: 210 Calories; 20g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs

I think my tastes have changed since I've been low carbing. Creamed tuna used to be one of my favorite dishes when I was young, but now it just tastes bland and pasty to me. I used canned salmon instead of tuna so that may have been part of the problem. Salmon has a much milder flavor than tuna. I used to like the color and crunch of peas in this dish, but the peas I bought this time were overcooked before I even added them so they were tough and dry. I guess it pays to buy a good brand of frozen peas and not the cheapest ones they have in the store. Maybe I should give this dish another chance or maybe I'll just move on to try some other new recipes instead.

By the way, I had no trouble getting the Carbalose to thicken my white sauce this time, unlike the problem I had the other day with my Green Enchiladas. As I was making this, I remembered that when I was testing Carbalose white sauces, I heated the liquid before adding it to the roux. I wonder if that somehow helps the thickening power of the flour. Perhaps when the liquid is added cold, the Carbalose has to cook so long that it breaks it down so that it's no longer able to thicken.

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