Tuna loaf with egg sauce

Yield: 1 Servings

Measure Ingredient
24 ounces Canned tuna, drained (up to 26)
4 cups (about 8 slices) fine bread crumbs
½ cup Cornmeal
½ cup Flour
½ cup Matza meal
4 tablespoons Minced onion
2 tablespoons Lemon juice
½ teaspoon Pepper
1 cup Sour cream or yogurt (non-fat works well)
4 \N Eggs, hard boiled
4 tablespoons Oil
4 tablespoons Flour
¼ teaspoon Pepper
2 cups Milk (skim or whole)
1 cup Sour cream or yogurt
\N \N Dill or parsley

LOAF

SAUCE

Source: I've had this for years, don't know where it originated from.

Loaf:

1. Preheat oven to 350 degrees. 2. In a large bowl combine all loaf ingredients, mix well (will be very moist).

3. Spread into GREASED loaf pans (I usually use 1 - 9" x 5" and a mini) 4. Bake 45 minutes, until knife comes out clean. (can remain in turned off or low temperature oven for quite a while to keep warm) Sauce:

5. Shell eggs and cut into thin wedge; discard yolks, if desired.

6. In a saucepan, over medium heat combine oil, flour and pepper, until blended.

7. Gradually add milk and continue cooking until thick and smooth; stirring constantly.

8. Turn heat to lowest possible. Gently stir in eggs and sour cream/yogurt.

9. Stir in dill or parsley to taste.

To serve:

10. Invert loaves on platter and pour half of sauce over loaves. Put rest of sauce in gravy dish to serve. Garnish with parsley for pretty presentation. Serve immediately.

NOTE: If perferred 2 - 1 lb. cans of salmon, bones removed and drained, can be substituted for tuna.

Posted to JEWISH-FOOD digest V97 #033 by Michele & Geoffrey Withnell <Gwithnel@...> on Jan 28, 1997.

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