extreme flavors

For 12 months and older.

1 tablespoon butter
1/8 cup finely diced onions or chives
1 cup finely diced celery
1 (170g) can solid white tuna, drained
1/3 cup enriched white flour
2 cups homogenized milk
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1 teaspoon onion powder
1 tablespoon dill weed
5 slices whole wheat or multigrain bread, toasted (2 adults, 1 infant servings)

In saucepan, over medium heat, cook onions and celery in butter until tender (fig. 1).

Whisk flour into cold milk in small bowl then add to saucepan. Reduce heat to low, stirring occasionally (fig. 2).

>Drain tuna, break up into tiny flakes and add to saucepan. Add remaining ingredients, while stirring occasionally to avoid lumps.

Toast bread.

For adults, layer sauce over toast, and repeat. Salt and pepper may want to be added. For babies, serve like a stew, with toast fingers or cubes .

Fig. 1 - In saucepan, over medium heat, cook onions and celery in butter until tender.

Fig. 2 - Whisk flour into cold milk in small bowl then add to saucepan. Reduce heat to low, stirring occasionally.

Fig. 3 - Drain tuna, break up into tiny flakes and add to saucepan. Add remaining ingredients, while stirring occasionally to avoid lumps.

Fig 4. - Adult Portion - layer sauce over toast. Salt and pepper optional.

Fig. 4 - Baby portion - serve like a stew, with toast fingers or cubes for dipping, and a side of peas.

Recipe provided by www.lifeafterbabyfood.com