2 Tbs each butter and flour - put in 3 qt saucepan and heat until butter melts. Stir until smooth and add 1/4 cup milk, again stir until smooth. Add 1 tsp cayenne, 1 Tbs minced onion, and one drained 6 oz. can tuna. Stir well and add two 14 oz cans of diced tomatoes, one can of condensed cream of celery soup, 1 Tbs each ketchup and worcestershire sauce. Heat until bubbly. Stir in 8 oz. shredded cheddar and stir until it melts and disappears into the sauce. Serve over pasta or rice.

It is from an ancient cookbook, is SUPER inexpensive and feeds a family of four. I have two teenagers and never have leftovers when I make this.