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.