Baked Tuna Squares
|Salad oil||2 Tablespoon|
|Celery stalks||2 Large, minced|
|Onion||1 Medium, minced|
|Canned tuna||13 Ounce, drained and finely flaked (One 12 1/2- To 13-Ounce Can)|
|Oats||1⁄2 Cup (8 tbs), uncooked|
|Eggs||4 , separated|
|Milk||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Dill weed||1⁄2 Teaspoon|
|Parsley sprigs||2 (For Garnish)|
1. Preheat oven to 350°F. Generously grease 8" by 8" baking pan.
2. In 10-inch skillet over medium heat, in hot salad oil, cook minced celery and onion until tender, stirring occasionally. In large bowl, mix tuna, celery mixture, uncooked oats, salt, pepper, egg yolks, and 1/2 cup milk until well blended.
3. In small bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, fold beaten egg whites into tuna mixture. Spoon tuna mixture into prepared pan. Bake 50 minutes or until knife inserted in center comes out clean.
4. Meanwhile, from cucumber, chop enough to make 1/2 cup. Slice remaining cucumber for garnish; cover and refrigerate. In small bowl, mix chopped cucumber, mayonnaise, dill weed, and 2 tablespoons milk. Cover and refrigerate cucumber sauce.
5. When tuna mixture is done, cool in pan on wire rack 10 minutes for easier serving. Cut tuna mixture into 6 servings; remove from pan and place on warm platter. Garnish each serving with some parsley sprigs and reserved cucumber slices. Cut tomato into wedges. Serve tuna squares with cucumber sauce and tomato wedges.
Serving size: Complete recipe
Calories 2646 Calories from Fat 1612
% Daily Value*
Total Fat 180 g277%
Saturated Fat 26.5 g132.3%
Trans Fat 0.5 g
Cholesterol 1013.4 mg337.8%
Sodium 3778 mg157.4%
Total Carbohydrates 98 g32.7%
Dietary Fiber 16.1 g64.3%
Sugars 30.3 g
Protein 158 g316.2%
Vitamin A 71.9% Vitamin C 72.4%
Calcium 63.3% Iron 84.2%
*Based on a 2000 Calorie diet