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Tuna Loaf With Cucumber Sauce

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Ingredients
  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
  Pepper 1⁄4 Teaspoon
  Salt To Taste
  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
  Egg yolks 2
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Sauce
Ingredient: 
Cucumber
Interest: 
Quick, Healthy
Cook Time: 
30 Minutes

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