I make it one way, my wife makes it a different way. I make a béchamel sauce (butter, flour and milk) on the stove and then add the tuna fish, she makes it in the microwave and adds chicken bouillion. Most of the time she makes the creamed tuna and I make biscuits. (She prefers Bisquick biscuits over ones made from scratch, which are less work for me, so I really don't mind.)

Here's her recipe:

In an 8 quart microwaveable tall bowl melt 4 tablespoons unsalted butter.

Add 1/2 cup flour and cook in 30 second intervals until you have a roux, stirring frequently.

Add 4 cups of milk, in multiple stages, about a cup at a time. Heat in steps until it thickens but don't let it boil over. Stir frequently.

Stir in a handful of chicken boullion (1-2 cubes worth), cook some more.

Add 2-3 cans drained tuna in water. Cook a little more. Serve over biscuits or toast. (Also good over English muffins.)

The bouillon is the only salt added to the recipe, though there is salt in tuna fish; it really isn't all that salty, but I just make a roux (flour and butter), add milk and cook till it thickens, then add tuna.

The bouillon adds more flavor than it does salt, I think. That's how my wife's mother made it (though on a stove, not in the microwave) so that's her preferred taste.

I have surgical gloves handy for times when I either have an open sore or don't want to touch raw meat, like when I'm mixing up meat loaf or meatballs. I also have finger cots available for when I nick myself with a knife. (I haven't done that in a while, knock on wood!) :knocking on forehead:

Any drug store should have surgical gloves. I've also seen them for sale at a kitchen supplies store.

I've looked at the Better than Bouillon products, there's a lot of sodium even in the reduced sodium versions. That's why I make my own stocks with little or no salt in them. I'm also not fond of their having soy protein, sugar, corn syrup solids (whatever that means), potato flour, etc. And 'flavorings'.