Tuna Spinach Loaf
|Salad oil||2 Tablespoon|
|Onion||1 Medium, minced|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Canned tuna||13 Ounce (1 Can)|
|White bread slices||4|
|Sour cream||4 Ounce (1/2 Of 8 Ounce Container)|
|Hot pepper sauce||1⁄4 Teaspoon|
1. In 1-quart bowl, mix salad oil and onion; cover with large plate. Cook at high (100% power) 2 to 3 minutes, until tender.
2. Meanwhile, cut lemon crosswise in half. Thinly slice 1 lemon half; wrap and refrigerate for garnish. Squeeze juice from remaining lemon half. Grease 8 1/2" by 4 1/2" loaf dish.
3. Remove frozen spinach from package and place on plate. Cook, uncovered, at medium low (30% power) 5 to 6 minutes, until thawed, turning spinach over once after 3 minutes. Drain well.
4. Drain tuna. In large bowl, finely flake tuna. With hands, finely tear bread into bowl with tuna. Add onion, lemon juice, spinach, sour cream, eggs, salt, and hot-pepper sauce; mix until well blended. Spoon tuna mixture into prepared loaf dish. Cover tuna mixture in loaf dish with waxed paper; cook at medium high (70% power) 11 to 13 minutes until knife inserted 1 inch from center comes out clean, rotating dish a half turn after 6 minutes. (If ends of loaf begin to overcook, shield with 3-inch-wide strips of foil.) Let loaf stand, still covered, 5 minutes.
5. Invert tuna loaf onto warm platter. Garnish with lemon slices.