1 can (6-1/8 ounce) tuna, drained
4 TBS butter
4 TBS flour
2 cups milk
salt and pepper to taste

Melt the butter in a saucepan. Stir in the flour and cook, stirring
constantly, until the paste cooks and bubbles a bit, but don’t let it
brown–about 2 minutes. Gradually add the milk, continuing to stir as
the sauce thickens, Bring to a boil. Add the salt and pepper, and the
tuna, and continue to cook about 2-3 minutes longer. Serve over rice or
toast.