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Tuna And Eggs Royal

Fondue.Chef's picture
  Canned tuna 14 Ounce (2 Cans, 6.5 Ounce Or 7 Ounces Each)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 3 Tablespoon
  Light cream 1 1⁄3 Cup (21.33 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Dry sherry 4 Tablespoon
  Shredded cheddar cheese 3⁄4 Cup (12 tbs)
  Hard-cooked eggs 6 , quartered
  English muffins 6
  Butter/Margarine 1 Tablespoon
  Parsley 1 Tablespoon

Drain one can tuna; break into large pieces in small bowl; set aside.
Melt butter in saucepan; blend in flour.
Slowly stir in cream, salt and pepper.
Cook and stir until sauce begins to thicken.
Add sherry; continue cooking until sauce is smooth and thickened.
Blend in cheese.
Gently mix in quartered eggs and drained tuna chunks.
Keep warm over very low heat until ready to serve.
Meanwhile, split muffins.
Butter each half lightly and place under broiler until golden brown or toast muffins in toaster and then butter lightly.
Drain remaining can of tuna and break into chunks.
Place muffin halves on platter or individual serving plates; top with chunks of tuna.
Spoon creamed sauce over each muffin.
Garnish with parsley

Recipe Summary

Main Dish

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Tuna And Eggs Royal Recipe