Tuna Loaf with Cucumber Sauce
|Milk||1 Cup (16 tbs)|
|Eggs||3 , slightly beaten|
|Saltine crackers||18 , finely crushed|
|Finely chopped celery||1 Cup (16 tbs)|
|Canned tuna||21 Ounce, drained (3 Cans, 7 Ounces Each)|
|Grated onion||2 Tablespoon|
|Cucumbers||2 Medium, peeled, seeded and chopped|
|Butter/Margarine||2 1⁄2 Tablespoon|
|Flour||2 1⁄2 Tablespoon|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Lemon juice||1 Teaspoon|
About 1 hour and 15 minutes before serving: Preheat oven to 350°F.
In large bowl, combine milk, eggs and crackers; let stand 5 minutes, stirring occasionally.
Stir in celery, tuna, onion, pepper and 3/4 teaspoon salt.
Pour mixture into well-greased 9 1/2" by 5" by 3" loaf pan.
Bake 1 hour or until table knife inserted in center comes out clean.
Set on rack to cool slightly.
About 15 minutes before serving: Prepare Cucumber Sauce: In small saucepan, simmer cucumbers in 1 cup water until tender-crisp.
Drain; reserve liquid, adding enough water to make 1 3/4 cups.
In medium saucepan over medium heat, melt butter; add flour; stir until smooth.
Slowly add cucumber liquid; cook, stirring, until thickened.
Add 1 teaspoon salt, lemon peel, juice and cooked cucumbers; cook just until boiling.
In small bowl, beat egg yolks slightly; stir in some of hot liquid, then slowly add mixture to saucepan.
Cook, stirring, until thickened; do not boil.
With spatula, loosen tuna loaf; invert onto serving platter.
Pour some of sauce over loaf; pass remainder.