Not going to go into what the s.o.s. stands for, but please feel free to google this ~ “navy sos recipe” and you know exactly what this acronym stands for. My mom didn’t use the acronym! Being the daughter of a retired salty sailor, she literally called it what it was! I grew up loving this meal for many reasons, mostly because it’s delicious…but also for the look on my mom’s face when she’d tell us what was for dinner…the little smirk on her face and then listening to all of us little kids “gasp” because Mom said a bad word! Hahaha, don’t you love it when food can conjure up such great memories!
There are many variations of this meal – but most typically it involves some kind of meat in a cream sauce over toast. My mom always used canned tuna, so our recipe here does the same. Because if it’s going to be a warm fuzzy meal, one must hit all the right flavor notes! The toast in the picture is our favorite Legit Bread made with Otto’s Cassava Flour…toasted to perfection! You of course can use your favorite Paleo bread…but it should really just be Legit Bread!
This is an easy and tasty recipe to put together, made with such wonderful ingredients! Please enjoy!
s.o.s. ~ cream tuna on toast
paleo s.o.s. or cream tuna on toast, a tribute to that go-to military meal
Credit: backporchpaleo.com
Ingredients
- 1 tbl ghee
- ½ c diced sweet onion
- 2 green onions, thinly sliced
- 1 cup crimini mushrooms, diced (opt)
- 1 tsp fresh thyme
- 2 tbl Otto’s Cassava Flour
- 1½ cups chicken broth
- ½ tsp Redmond Real Salt
- ¼ tsp ground black pepper
- ½ cup raw milk, or coconut milk
- couple splashes of Red Boat Fish Sauce
- 1 5 oz can wild caught tuna, drained
- 2 tbl coconut cream (opt)
- fresh chives for garnish
- 4 slices of toasted Legit Bread
Directions
- Heat up a medium sized cast iron pan over medium heat. Melt the ghee and add diced onions, sliced green onions and mushrooms if adding. Saute until soft and fragrant.
- In a separate mixing bowl, combine fresh thyme, cassava flour, chicken broth, salt, pepper, raw milk and fish sauce – whisk to combine. Pour into cast iron pan with the onion mixture and continue whisking. Sauce will thicken up as all ingredients come up to temperature.
- Reduce heat to low, add tuna and coconut cream (if using) and stir to break apart the tuna and let simmer for about 2-3 minutes.
- Taste and add more salt or pepper as desired.
- Place toast slices on plate, spoon sauce over toast and garnish with fresh chives in desired.
