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.